ShareBreaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate.
Author(s) : LIN C. W., HSIEH C. H., SU H. P.
Type of article: Article
Summary
Skim milk was concentrated to 17-18% solid non-fat by reverse osmosis and then stored at -20 more or less 2 deg C. Samples were thawed, reconstituted, and manufactured into rennin curds. Breaking stress and syneresis of curds increased with calcium or magnesium, and decreased as pH values increased.
Details
- Original title: Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate.
- Record ID : 1995-3037
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 5
- Publication date: 1994/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Physico-chemical property; Dairy product; Skimmed milk; Curd; Cryoconcentration; Acid
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- Date : 1997/01
- Languages : English
- Source: J. Food Eng. - vol. 31 - n. 3
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Freeze concentration of skim milk.
- Author(s) : HARTEL R. W., ESPINEL L. A.
- Date : 1993
- Languages : English
- Source: J. Food Eng. - vol. 20 - n. 2
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Low temperature concentration of skim milk by d...
- Author(s) : DICKEY L. C., CRAIG J. C. Jr, RADEWONUK E. R., MCALOON A. J., HOLSINGER V. H.
- Date : 1995/06
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 78 - n. 6
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CHEMICAL AND PHYSICAL CHANGES DURING LOW TEMPER...
- Author(s) : SCHMUTZ M., PUHAN Z.
- Date : 1981
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 102 - n. 17
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Low-fat ice creams from freeze-concentrated ver...
- Author(s) : GARCIA R. S., MARSHALL R. T., HEYMANN H.
- Date : 1995/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 78 - n. 11
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