Process for the preparation of basic calibrated milk products, for the determination of the properties of a dairy product and for the transformation of a starting substrate.

摘要

THE PROCEDURE USED FOR THE MANUFACTURE OF MILK, SKIM, NATA, coffee cream, curds, curds SKIM, curds with fruit, CONDENSED MILK, MILK POWDER, COCOA POWDER FOR DRINKING, whey, whey products, pasteurized milk BUTTER AND SIMILAR. This advantageous PRODCEDIMIENTO IS DEFINED BY PERFORMING SPECTROSCOPIC ANALYSIS MULTIPLES TO EACH OF MILK PRODUCTS. SPECTRA ARE SUBJECT TO TURN contrastive PROCEDURE