ShareMilk 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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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Temperature; Dairy product; Juice; Coagulation
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