AT-curds from subconcentrated milk

A V Dorotova; Доротова А В; G F Val'ter; Вальтер Г Ф; A V Dorotova; Dorotova A V; G F Val'ter; Val'ter G F

AT-curds from subconcentrated milk

Authors: Dorotova AV¹, Val'ter GF¹, Dorotova AV¹, Val'ter GF¹
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Issue: No 10 (2009)
Pages: 44-44
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325225
ID: 325225

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Abstract

Appearance and consistency of the product correspond to characteristics of curds basis that is used for curds desserts manufacturing. AT-curds production excludes whey separation stage as far as syneresis is present in invisible form, and whey is evenly spread in the product mass. The yield of the curds basis is 100% of the normalized mixture mass.