Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk

UDC 637. 3.04

Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk

Yakovtchenko N.V., Silantiyeva L.A.

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.
Read the full article 

Keywords: ultrafiltation, topinambur, soft cheese, vegetable-origin additives

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2022, All rights reserved
Development by ITMO University © 2013
Яндекс.Метрика