[Normalizing a milk mixture for obtaining the rennet cheeses which are standard ones according to a fats' mass part]
1999
Mashkin, M.I. | Ovcharenko, V.M. | Tovkun, L.A.
The technological conditions are described of the hard rennet cheese production involving the use of a cheese-making module of the Dutch company Gascogne Melotte. A technique is proposed of calculating the milk fat content normalization for producing the cheese of the proper fat and moisture content. The coclusion is drawn that in accordance to the technique proposed when using the Gascogne Melotte's cheese-making module it is found necessary to develop the specifications concerning milk quality at normalizing the milk mixture with taking into account milk fat content only. This enables producers to obtain the cheese which according to its qualities meets the specifications
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