THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2017-03-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/468/464 |