Utilization of substandard milk for the manufacture of different milk products 2. Storage studies of curd made from cob positive milk
2001
Galicia, M.H.L. | Gomez, I.V.
Milk that exhibit positive results after the clot-on-boiling (COB) test can be utilized by converting it into curd for the manufacture of processed cheese and related products. Samples can be kept at room temperature for one week without the development of off flavors while refrigerated samples could keep to about three weeks with the development of good flavor and aroma from day to day. Yield of curd samples from COB positive milk was considerably low and therefore cost of production is high. The resultant product although acceptable may linearly demand a high price than those made from good milk
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