Original scientific paper

Results in research of new domestic salts KSS-3 and KSS-10 in processed cheese production

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić
Spasenija Milanović
Ljiljana Kulić
Živanko Radovančev
Zoran Radovanović

Abstract

In industrial conditions, new emulsifying agents KSS-10 and KSS-3 have shown excellent effect in combination with other domestic melting salts giving good, quality processed cheese desired pH value.

Keywords

processed cheese production; salts KSS-3 and KSS-10

Hrčak ID:

108940

URI

https://hrcak.srce.hr/108940

Publication date:

1.11.1986.

Article data in other languages: croatian

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