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Some experiences with industrial application of new emulsifying agents for processed cheese KSS-1 and KSS-2

Slobodanka Bogut ; RO "Somboled", Sombor
Agošton Hauke


Puni tekst: hrvatski pdf 624 Kb

str. 139-143

preuzimanja: 360

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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

https://hrcak.srce.hr/108765

Datum izdavanja:

2.5.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 924 *