Category

Optimizing the technology for obtaining the Cottage cheese

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 
₹ 1,781

Availability: Out of stock

 

Delivery :

Product Out of Stock Subscription

(Notify me when this product is back in stock)

  • Product Description
 

Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.

Product Specifications
SKU :COC93079
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
0 Review(s)