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COAGULATION SUITABILITY OF PREACIDIFIED MILK POWDERS AT 273 K (0 DEG C).

APTITUDE A LA COAGULATION DE POUDRES DE LAITS PREACIDIFIES A 273 K (0 DEG C).

Author(s) : EHSANI R., BENNASAR M., TARODO DE LA FUENTE B.

Type of article: Article

Summary

THE EFFECT OF THE CONCENTRATION PROCESS, OF CALCIUM AND RENNET ADDITION, RECONSTITUTION RATE AND WARMING TEMPERATURE ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF POWDERS OBTAINED FROM MILKS ACIDIFIED AT 273 K (0 DEG C), THEIR COAGULATION SUITABILITY AND CURD TEXTURE AND COMPOSITION, WERE STUDIED. THE AUTHORS CONCLUDE THAT THE PROPERTIES OF THE PRODUCTS OBTAINED ARE SIMILAR TO THOSE OF CHEESE MANUFACTURED BY DIRECT ACIDIFICATION OF MILK.

Details

  • Original title: APTITUDE A LA COAGULATION DE POUDRES DE LAITS PREACIDIFIES A 273 K (0 DEG C).
  • Record ID : 1983-0197
  • Languages: French
  • Source: Hygiène de la Viande et du Lait - vol. 62 - n. 615-616
  • Publication date: 1982/05
  • Document available for consultation in the library of the IIR headquarters only.

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