Usage of cheeses produced by ultrafiltration in processed cheeses manufacture
1985
Ostojic, M. (Institut za mljekarstvo, Beograd (Yugoslavia)) | Manic, J.
This research investigated the possibility of using cheeses produced by ultrafiltration processes for making melted cheese and melted cheese having taste, smell and texture like those of traditional melted cheese was produced. All technological operations of cheese melting were performed through usual procedures. Considerable increase of total and non-casein nitrogenous substances was found in the obtained cheeses. With increased soluble organic matters content cheeses get better digestibility. These cheeses have a much higher amino acids, especially essential amino acids, content.
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Эту запись предоставил Unassigned data from Yugoslavia