Výsledky vyhledávání - "fromage pâte molle"

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Autor: Daniel J. Jacob, Jean-Louis Maubois, Henri Goudédranche, Célina Daviau, Marie-Hélène Famelart, Alice Pierre, Maurice Garnier

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (4), pp.417-432. ⟨10.1051/lait:2000135⟩

International audience; The kinetics of whey drainage of Camembert soft cheese was studied using an instrumented drainage device to record the pH and the weight of the whey with a variation coefficient amounting to 1.8% during the first 100 min and 0

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30abb60468d1e13681674c27f6fdf0fb
https://doi.org/10.1051/lait:2000135

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Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

Autor: Marie-Hélène Famelart, Henri Goudédranche, Célina Daviau, Alice Pierre, Jean-Louis Maubois, Maurice Garnier, Daniel J. Jacob

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩
HAL
Lait
Lait, Elsevier, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩
Le Lait 6 (80), 573-587. (2000)
Lait, Elsevier, 2000, 80, pp.573-587
Lait, Elsevier, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145 ⟩

International audience; Soft cheeses were prepared from milk modified by membrane technologies to modify the casein level (CN, 27-37 g$\cdot$kg$^{-1}$) and the whey protein to casein ratio (WP/CN, 0.12-0.24). Characterisation of milk coagulation, of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54d762ca34d8d686cc4ae936cfb6e663
https://hal.archives-ouvertes.fr/hal-00895445

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