PHYSICOCHEMICAL CHANGES OF MILK DURING COLD STORAGE. EFFECTS ON CHEESE-MAKING.
[In German. / En allemand.]
Author(s) : SCHMUTZ M.
Type of monograph: Doctoral thesis
Summary
CHANGES OF MILK DURING 72 HR STORAGE AT 4 DEG C: INCREASE OF PH, DISSOCIATION OF CALCIUM SALTS, FIXATION OF P TO CASEIN MICELLAE, EXTENDING THE COAGULATION TIME. STUDY OF POSSIBLE CORRECTION: THERMISATION, PASTEURISATION, ADDITION OF SODIUM CHLORIDE, ADJUSTMENT OF THE PH.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1049
- Languages: German
- Publication: Switzerland/Switzerland
- Publication date: 1980
- Source: Source: diss. ETH 6651; 113 p.; 27 fig.; 3 tabl.; 94 ref.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Milk and dairy products
- Keywords: Casein; Milk; Manufacture; Chilling; Dairy product; Ph; Pressed cheese; Cheese
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