Improving Curd-Forming Properties of Homogenized Milk

摘要: Summary The factors which alter the rate of rennet action and curd tension non-homogenized milk have a similar on coagulation but very little or no effect obtained by homogenized milk. Practically normal curd-making properties were restored to homogenized’ concentrating it adding low-heat, nonfat dry solids low-heat concentrated skimmilk. treatments may practical commercial applications. These data suggest that reduction homogenizing be caused adsorption casein newly created surfaces fat.