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Technological properties of reconstituted milk powder

Mirjana Matić ; Zadružni savez Bosne i Hercegovine

Sažetak

The article describes the results of the research of some properties of milk powder and skimmed milk powder produced in local factories. The research included renneting-fermentation test and coagulation test of reconstituted milk. The curd obtained from reconstituted roller-dried milk powder was of inferior quality than from spray-dried, further reconstituted skim milk powder gave curd of lower quality than from full fat milk powder. The author finally concludes that reconstituted milk powder could not be utilized for cheese manufacture, giving the products of inferior quality than fresh milk.

Ključne riječi

milk; reconstituted milk powder; technological properties

Hrčak ID:

96996

URI

https://hrcak.srce.hr/96996

Datum izdavanja:

3.2.1980.

Podaci na drugim jezicima: hrvatski

Posjeta: 953 *