Drainage of acid-rennet gels from preheated milk
Résumé
In France, Fresh cheese production from cow's and goat's milk accounts for 600,000 tonnes a year (source:
L'économie laitière en chiffres, 2019). ✓ There is very few published work on the drainability of acid-rennet curds. Little data is available on the effect of technological factors on the draining capacity of the latter gels. Some studies on the effect of milk preheating, but virtually none on its effect on gel drainage ✓ The main aim of this work was to study the effect of 2 preheating treatments of milk on acid-rennet induced gelation and
drainage
Domaines
Ingénierie des aliments| Origine | Fichiers produits par l'(les) auteur(s) |
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| Licence |
