The possibilities of the production of fresh soft cheese produced from concentrated milk
1988
Krsev, Lj. (Prehrambeno-biotehniski fakultet, Zagreb (Yugoslavia)) | Vrdljak, A. ("Dukat", Zagreb (Yugoslavia))
The possibilities of usage of UF concentrated milk for fresh soft cheese production are investigated. Skim milk and whole milk is concentrated to 15.5, 14 and 12% of dry non-fat matter (concetration factors 2.8, 2.4 and 1.85). Samples of fresh soft cheese, produced from UF concentrated milk which contained over 12% of dry non-fat matter, had very strong and fragile coagulum; they had high percent of dry matter and didn't have the taste and aroma characteristics for the fresh soft cheese of desired type. Results of the reviewing of fresh soft cheese produced from the milk which has been soured before the UF process (pH 5.9) and then concentrated to 12% of dry non-fat matter, show that it is possible to produce the cheese with desired characteristics from UF concentrated milk and to manage improvements and savings in the production process.
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