Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking
| Autor: | P. Mariani, M. Malacarne, P. Franceschi, P. Formaggioni, S. Sandri |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 239-241 (2010) |
| Druh dokumentu: | article |
| ISSN: | 1594-4077 1828-051X |
| DOI: | 10.4081/ijas.2005.2s.239 |
| Popis: | The cheese yield depends on the milk casein content and on the fat to casein ratio. The efficiency of the milk transformation depends on curd particles (“curd fines”) that remain in the cooked whey and on the losses of fat and casein as it is. |
| Databáze: | Directory of Open Access Journals |
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