Special Issue 0501 - Part 4: Features and technological aptitudes of sheep and goat milks; new technologies
Document info
published date | 24 March 2005 |
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reference | Special Issue 0501 |
Publication description
Future Of The Sheep And Goats Dairy Sector
Proceedings of an International Symposium, 28-30 October 2004, Zaragoza, Spain - Published in five separate parts
Physical and chemical characteristics of milk and effects of freezing, pasteurization and high pressure, stability of milk proteins and fats in storage, rennet coagulation, glycolysis, proteolysis and lipolysis, effects of storage on processing characteristics for yoghurt and cheese and cheese yield, heat stability, application of membrane technology, optical monitoring of milk and cheese making processes, measurement of syneresis, PCR and NIRS detection of cows milk, plsmin activity
Keywords: Cheese yield, Coagulation, Freezing milk, Milk, Glycolysis, Goat, Heat stability, Hygienic quality, Lactoperoxidase, Lamb rennet, Lipolysis, Membrane technology, Optical monitoring, NIRS, PCR, Processing characteristics, Proteolysis, Sheep, Stability in storage
85 pages, in English