Soft cheese from the UF-concentrate of milk
- Authors: Mordvinova V.A1, Ostrouhov D.V1
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Affiliations:
- Issue: No 2 (2014)
- Pages: 20-21
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288611
- ID: 288611
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Abstract
Results of the study of the various factors effects on calcium level in the UF-concentrate and ways to regulate the level are given.
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About the authors
V. A Mordvinova
Email: uglich-cheese@mail.ru
D. V Ostrouhov
Email: uglich-cheese@mail.ru
References
- Производство сыра: технология и качество / пер. с фр.; под ред. Г.Г.Шиллера. - М.: Агропромиздат, 1989.
- Processfor Calcium Retention During Scim Milk Ultrafiltration. H.K. Vyas P. S. Tong. J. Dairy Sci. Vol. 86. № 9. 2003.
- Upreti P., Buhlmann P., Metzger L. E. Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Buffering Properties of Cheese. J.Dairy Sci., 2006, 89, 938-950.
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