Possibility of industrial manufacture of some products of goat's milk
2002
Niketic, G. (Zavod za mlekarstvo, Beograd (Serbia and Montenegro)) | Milanov, R. | Blagojevic, V.
Production of goat milk has been increased during last years. The results of physical and chemical analysis of goat milk indicate that this is a high quality product for yoghurt and cheese production. Raw goat milk has reduced heat stability and can not be implimented in the UHT processing. The reduces of stability of goat milk to UHT processing compared to cow milk may be the result of its higher ionic calcium content.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 64-67
其它主题
Lait de chevre; Lait fermente; Composicion aproximada; Qualite technologique
语言
塞尔维亚
注释
Summaries (En, Sr)
2 tables; 26 ref.
翻译的标题
Mogucnosti industrijske prerade kozijeg mleka u zavisnosti od sastava sirovine
类型
Summary; Conference
粮农组织大会
17. savetovanje Savremeni pravci razvoja u tehnologiji mleka, Novi Sad (Serbia and Montenegro), 10-11 Oct 2002
2003-08-15
AGRIS AP