Stručni rad
Some experiences with industrial application of new emulsifying agents for processed cheese KSS-1 and KSS-2
Slobodanka Bogut
; RO "Somboled", Sombor
Agošton Hauke
Sažetak
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.
Ključne riječi
processed cheese; emulsifying agents KSS-1 and KSS-2
Hrčak ID:
108765
URI
Datum izdavanja:
2.5.1986.
Posjeta: 1.411 *