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Use of dried skim-milk in the preparation of reconstituted and recombined dairy products



Use of dried skim-milk in the preparation of reconstituted and recombined dairy products



Moloch. Prom, 28: 9, 31-32



The preparation of 3 yoghurt variants, chocolate milk and sweetened condensed milk from reconstituted or recombined milk is given briefly. Yoghurt is made from reconstituted skim-milk (pasteurized at 90-95 degrees C without holding) with the addition of 5 % starter consisting of streptococci and L. bulgaricus at a 4: 1 ratio, followed by thorough stirring and incubation at 30 degrees C for 3 h.

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Related references

Use of dried skim-milk for preparation of reconstituted and recom-bined milk products. Itogi eksp. Rab. molod. Issled Vop. sel'. Khoz. mosk. sel 'skokhoz. Akad, 16, 324-327, 1968

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