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Milk coagulation by Calotropis procera juice: effects of juice storage time and temperature for cheese-making.

Author(s) : MOHAMED M. A., O'CONNOR C. B.

Type of article: Article

Summary

Juice stored at 25 deg C becomes inactive after 24 h, whereas juice stored at -18 and 4 deg C remains active for at least two weeks.

Details

  • Original title: Milk coagulation by Calotropis procera juice: effects of juice storage time and temperature for cheese-making.
  • Record ID : 1998-1120
  • Languages: English
  • Source: Indian J. Dairy Sci. - vol. 49 - n. 4
  • Publication date: 1996

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