Home
  >  
Section 2
  >  
Chapter 1,910

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.

PDF emailed within 1 workday: $29.90