Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Cheese yield as affected by some parameters. Review

100%

Abd El-Gawad M., Ahmed N.

Acta Scientiarum Polonorum. Technologia Alimentaria

2011

tom 10

nr 2

Summary. Cheese yield is defined as the amount of cheese, expressed in kilograms, obtained from 100 kg of milk. It is a very important parameter: the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms. The definition of cheese yield, or how to express yield, is important in two main applications: 1. Economic control of cheesemaking; 2. Expressing the results of cheesemaking experiments. Cheese yield is affected by many factors including milk composition, amount and genetic variants of casein, milk quality, somatic cell count (SCC) in milk, milk pasteurization, coagulant type, vat design, curd firmness at cutting, and manufacturing parameters.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Abd El-Gawad M.

1 Ahmed N.

1 2011

Wyniki wyszukiwania

Cheese yield as affected by some parameters. Review