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Procedures to notify milk cheese making properties before or after heat treatment of milk
Procedures to notify milk cheese making properties before or after heat treatment of milk
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机译:在牛奶热处理之前或之后通知奶奶酪制作特性的程序
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摘要
In order to confer cheese-forming capabilities on milk which has been heat-treated or which is to be heat-treated at above 78 DEG C and is intended for preparing renneted cheese, an effective amount, for example 5 to 200 g/hl, of acidogenic agent, for example glucono-delta- lactone, is added thereto before or after the said heat treatment. …??Application to the preparation of renneted cheese from high temperature-treated milk.
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