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Breaking 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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