semi-hard cheese
Economic indicators of production of semi-hard and hard cheeses in small capacity dairies in Serbia
University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia (1,2,3,4,5,6)
Influence of curd particles washing on the composition of curd made of milk in which coaggregates were formed
Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)
The composition of curd A and curd B was investigated as influenced by the technological process known as curd washing after removing 1/3 or 1/2 of whey and replacing by the same volume of water at the drying temperatures of 42ºC and 45ºC, respectively. Milk used for experiments was heat-treated at 87ºC/10 min, during which the chemical complex between casein and whey proteins (milk protein co aggregates) was formed.
Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed
Univerzitet u Beogradu, Poljoprivredni fakultet, Odsek/institut za prehrambenu tehnologiju i biohemiju
The composition of curd A and curd B was investigated as influenced by the technological process known as curd washing after removing 1/3 or 1/2 of whey and replacing by the same volume of water at the drying temperatures of 42ºC and 45ºC, respectively. Milk used for experiments was heat-treated at 87ºC/10 min, during which the chemical complex between casein and whey proteins (milk protein co aggregates) was formed. It is shown that the applied drying temperatures of 42ºC (curd A) and 45ºC (curd B) do not have significant influence on the curd composition.
