INTERPRETIVE SUMMARIES, MARCH 2008

摘要

Effect of Buttermilk Made from Creams with Different Heat-Treatment Histories on Properties of Rennet Gels and Model Cheeses. By Morin et al., page 871. The addition of buttermilk to cheese milk is known to have negative effects on cheese quality, including texture defects and increased moisture. Buttermilk was used in cheese milk to study its effect on rennet gel properties as well as on model cheese manufacture.