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CHANGES IN THE PROPERTIES OF MILK CURD DURING FREEZING AS A FUNCTION OF THE MANUFACTURING METHOD.

[In Russian. / En russe.]

Author(s) : FIL'CAKOVA N. N.

Type of article: Article

Summary

STUDIES WERE CARRIED OUT ON FROZEN CURD PREPARED WITH ACID-RENNET AND ACID METHODS. THE AUTHOR SHOWS AND EXPLAINS THE DIFFERENCES IN MICROSTRUCTURE, EFFECTIVE VISCOSITY AND WATER-RETENTION CAPACITY. IT WAS OBSERVED THAT THE FROZEN ACID-RENNET CURD HAS A MORE RESISTANT MICROSTRUCTURE AND THAT ITS EFFECTIVE VISCOSITY AND WATER-RETENTION CAPACITY ARE HIGHER. THIS KIND OF CURD DOES NOT BECOME FARINACEOUS (A DEFECT WHICH IS NOTED IN ACID CURD), IMMEDIATELY AFTER FREEZING, AND WHICH INTENSIFIES DURING STORAGE. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1992-1765
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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