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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Use of vegetable-origin additives for producing soft rennet
cheeses from ultrafiltration concentrate of skim milk
Yakovtchenko N.V., Silantiyeva L.A.
Keywords: ultrafiltation, topinambur, soft cheese, vegetable-origin additives
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637. 3.04
Use of vegetable-origin additives for producing soft rennet
cheeses from ultrafiltration concentrate of skim milk
It was studied the effect of mass percentage of dry topinambur powder
and mashed sterilized carrot on the period of renneting of ultrafiltation concentrate
and on organoleptic indices of rennet clots. Optimal doses of the above vegetable filling
materials and the rennet for making soft cheese are proposed.
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Keywords: ultrafiltation, topinambur, soft cheese, vegetable-origin additives
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License