Professional paper
Some experiences with industrial application of new emulsifying agents for processed cheese KSS-1 and KSS-2
Slobodanka Bogut
; RO "Somboled", Sombor
Agošton Hauke
Abstract
During several months application of new, domestic emulsifying agents KSS-1 and KSS-2 in cheese processing, it could be concluded that they fulfill all quality demands for successfull usage. Results of many investigations of the processed cheese quality obtained with salts KSS-1 and KSS-2 have confirmed that these salts can substitute imported emulsifying salts.
Keywords
processed cheese; emulsifying agents KSS-1 and KSS-2
Hrčak ID:
108765
URI
Publication date:
2.5.1986.
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