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Physical properties of refrigerated soft white cheese prepared from ultra-filtered milk.

[In Japanese. / En japonais.]

Author(s) : NOU S., NAGATA S., OHASHI T., YAMAUCHI K., HARADA H., ETO N.

Type of article: Article

Summary

Soft white cheeses were made from milk concentrated through ultrafiltration, then stored for 7-21 days at 5 deg C. An increased firmness and syneresis was observed in the cheese, linked to the duration of refrigerated storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1995-3682
  • Languages: Japanese
  • Source: Rakuno Kagaku, Shokuhin No Kenkyu - vol. 43 - n. 4
  • Publication date: 1994

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