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COOLING OF MILK AND ITS PERFORMANCE IN CHEESE-MAKING. II. EFFICIENCY OF VARIOUS CORRECTING TREATMENTS.

LE REFROIDISSEMENT DU LAIT ET SON COMPORTEMENT EN FROMAGERIE. II. EFFICACITE DE DIVERS TRAITEMENTS DE CORRECTION.

Author(s) : AMRAM Y.

Type of article: Article

Summary

MILKS MAINTAINED FOR 48 HRS AT 276-277K (3-4 DEGC) SHOW REDUCED SUITABILITY FOR CHEESE-MAKING, ESPECIALLY INCREASE IN CURDLING TIME, DECREASE IN THE RESISTANCE OF CURD TO BREAKING, INCREASE IN THE LOSS OF CURD IN WHEY. TWO CORRECTING PROCESSES ARE ADVISED FOR IN MAKING SOFT CURD OR PRESSED CHEESE. -ADDITION OF CALCIUM CHLORIDE (0.1 TO 0.2 G/L), ONE HOUR PRIOR TO RENNETING, TO MILK WARMED TO 303K (30 DEGC); -ADDITION OF PROTEINS (10-20%), WITH AN ULTRAFILTRATION RETENTATE, AND CALCIUM CHLORIDE (0.1 TO 0.2G/L). G.G.

Details

  • Original title: LE REFROIDISSEMENT DU LAIT ET SON COMPORTEMENT EN FROMAGERIE. II. EFFICACITE DE DIVERS TRAITEMENTS DE CORRECTION.
  • Record ID : 1982-1642
  • Languages: French
  • Source: Rev. lait. fr. - n. 404
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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