AT-curds from subconcentrated milk
- Autores: Dorotova AV1, Val'ter GF1, Dorotova AV1, Val'ter GF1
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Afiliações:
- Edição: Nº 10 (2009)
- Páginas: 44-44
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325225
- ID: 325225
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Resumo
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.
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