Determination of the melting salts dose


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Abstract

Practically important approach to the determination of the dose of the large variety of melting salts intended for receiving melted masses with predetermined properties and in the convenient for using form is given in the article. Results of the experiments carried out to study effects of types and dose of melting salts on physical-chemical characteristics of cheese mass are analyzed. Mathematical description of the correlation between the active acidity levels of melted masses and type and dose of melting salt with the account of composition and degree of the rennet raw materials maturation was calculated.

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References

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