The influence of the ultrafiltration on the yield and quality of cottage cheese
In this paper the Cottage cheese samples, from controlled skimmed milk (with 3.5 % proteins), ultrafiltered (UF) and skimmed milk with different protein content (≈ 5%, 6% and 8%) adjusted with permeates, have been produced. Fermentations are obtained at 22 °C, by the addition of 0.5 % mesophilic cul...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2002-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3520 |