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A new possibility of increasing the dry-matter content of skim milk quarg



A new possibility of increasing the dry-matter content of skim milk quarg



Lebensmittelindustrie 29(1): 34-36



The customary procedure of skim milk quarg manufacture consists of coagulation at 25-30 deg C with a starter and a rennet preparation to pH values of 4.3-4.6, stirring of the coagulum and continuous separation in a curd separator, a final DM content of 22-23% being obtained. Two new variants of the procedure were investigated.

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Accession: 001038878

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