Physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temperature heated dried skim milk
Ohashi, T.; Nagai, S.; Yamauchi, K.; Harada, H.; Fujino, H.
Japanese Journal of Dairy and Food Science 38(5): A217-A223
1989
ISSN/ISBN: 0385-0218
Accession: 001909463
In order to use high-temp. heated milk for cheesemaking, the physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temp. heated dried skim milk were investigated. The results obtained were as follows. 1.
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