FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 382-384.
Previous Articles
JIAN Jing-Ying, ZHANG Zhi-Sheng, LI Jian-Lei
Online:
Published:
Abstract: In this paper,the main factors affecting mixed-milk cheese coagulation effects were studied.The results showed that, when added peanut milk is 20%,acidity adjucted to 24°T,amount of calf rennet added 0.30% and amount of CaCl2 added 0.06%, the coagataling effects are optimal.
Key words: mixed-milk, technological, coagulating effect
JIAN Jing-Ying, ZHANG Zhi-Sheng, LI Jian-Lei. Reserch on Process of Peaunt Milk and Milk Mixed Cheese[J]. FOOD SCIENCE, 2007, 28(5): 382-384.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2007/V28/I5/382