文章基本信息

标题：Production of white soft cheese from ultrafiltrated milk
本地全文：下载
作者：Ostojić, Mihailo
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1984
卷号：34
期号：12
页码：365-370
出版社：Hrvatska Mljekarska Udruga
摘要：Whole milk, pasteurized and cooled to 50-55 °C was concentrated approximately 4:1 in a 1,4 m2 UF modul (Alfa-Laval UFS-1) and 2,4 m2 UF modul (Pierre Guerin UL-1001). Retencate was cooled to 30 °C, inoculated with Str. lactis, str. diacetilactis, L. bulgaricus ond Str. thermophilus and coagulated with calf rennet. The cheese from ultrafiltered milk had normal chemical composition during storage (30 days) like traditionaly white soft cheese. He had more proteines soluble and better aminoacids content. Mature cheese from ultrafiltered milk had a texture as well as a small difference in its traditional taste due to the incorporation of whey protein.
关键词：white soft cheese; ultrafiltrated