Technology of Trappist type cheese manufacturing by ultrafiltration of milk
1994
Ostojic, M.S. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia))
The aim of this study was to test the possibilities for Trappist cheese manufacturing by the application of ultrafiltration. Two test varieties of Trappist cheese were developed in the module equipped with Abcor and DDS membranes. In this study variety 1 indicated the production yield increasing for 10-12 and in the variety 2 for 17.4 compared to the standard procedures. The application of ultrafiltration procedure was found possible for Trappist cheese manufacturing at industrial scale based on the obtained results in this study.
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Эту запись предоставил Unassigned data from Yugoslavia
