Surprising world of water in milk.Role of water in the process of transforming milk in cheese
- Authors: Mironenko IM1
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Affiliations:
- Issue: No 1 (2010)
- Pages: 6-9
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322544
- ID: 322544
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Abstract
Items of interrelations of water properties as a dominating milk component with parameters of technological process of cheese manufacturing are discussed. Temperature dependence of active acidity, surface tension, density, viscosity and water specific heat is given. Stages of the technological processes of cheese manufacturing related with critical temperatures abnormalities of water are outlined.
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