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Effect of concentrating milk on its suitability for cheesemaking


, : Effect of concentrating milk on its suitability for cheesemaking. Molochnaya Promyshlennost' (1): 21-23

Changes occurring in physico-chemical properties of skim-milk during concentration (at 62 deg C to 36-37% SNF), storage at 10 deg C and reconstitution to 8% SNF with water were studied. The relationship between changes in the degree of casein complex dispersion, duration of rennet coagulation and the intensity of the hardening of the curd is discussed.

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