Free Access
| Issue |
Lait
Volume 60, Number 591-592, 1980
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|---|---|---|
| Page(s) | 33 - 44 | |
| DOI | https://doi.org/10.1051/lait:1980591-5924 | |
Lait 60 (1980) 33-44
DOI: 10.1051/lait:1980591-5924
Facultad de Ingeniera Quimica, Universidad Nacional del Litoral Santa Fe (Argentine)
(Reçu pour publication, en août 1919.)
DOI: 10.1051/lait:1980591-5924
Étude des additifs chimiques dans les présures liquides, leur influence dans le pouvoir coagulant et dans la présence d'une flore microbienne préjudiciable en fromagerie
C.A. ZALAZAR and J. REINHEIMERFacultad de Ingeniera Quimica, Universidad Nacional del Litoral Santa Fe (Argentine)
(Reçu pour publication, en août 1919.)
Abstract - The behavior of five chemical conservators used in the food industry usually, in front to the coagulant power and the presence of coliform bacteria in liquid rennet extracts of adult bovine abomasums, was studied.
The chemical additives analyzed, both isolated and combined, were : boric acid, ethanol, trisodium orthophosphate, sodium chloride and sodium benzoate.
It is concluded about the most adequate additive and the conditions in wich its effect is optimized