Volume 47, Number 468, 1967
|Page(s)||503 - 519|
L'influence de l'emploi du lait concentré sur certaines caractéristiques des fabrications fromagères (fin)Colette TOURNEUR, D.O. NGOC CU, J. LENOIR and R. VEISSEYRE
Laboratoire de Technologie Ecole nationale supérieure agronomique de Grignan
Abstract - In cheesemaking, the use of concentrated milk permits to obtain cheeses richer in mineral matters particularly calcium and inorganic phosphorus. By this way the solid non fat yield of cheeses increases.
Cheeses manufacturing laboratory are engaged in research with regard to the origin of this augmentation. Two causes have been discovered: the difference of serums retained concentration and the difference of curds mineralization.
The whey proteins do not participate in the increase of yield and a better casein retention has not been observed. However the authors think that, in the industrial mechanized manufacturing, the slighter lasses of curd in Serums, could contribute, for a large part, to the yield augmentation