The effect of cooling on the rapidity of milk curdling

• Main Author: Perko B
• Format: Book
• Language: English
• Published: 1984
• Subjects: acidez; acidite; acidity; almacenamiento; congelacion; congelation; cooling; enfriamiento; fermentacion; fermentation; food hygiene; freezing; higiene de los alimentos; hygiene des aliments; lait; leche; milk; milk products; productos lacteos; produit laitier; refroidissement; stockage; storage; yougoslavie; yugoslavia

The degree of acidity in milk increases slowly in the case milk is cooled rapidly at the temperature of 4'C and obtained in hygienic way. The degree increases every 24 hours by 0.14% 'SH on the average. Fresh milk curdles in 1926.5 seconds on the average. Milk which is stored 3 days and co...