Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk Scientific journal NRU ITMO Series Processes and Food Production Equipment

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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

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

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