PROCEDE DE COAGULATION DU LAIT

The process comprises precipitation of the casein and the lactalbumin from full milk, through the action of chlorosodium and calcium mineral materials. Agitation and drying is followed by conventional separation. The rapid technique produces cheeses of very high protein phosphorus, and calcium conte...

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Bibliographische Detailangaben
Hauptverfasser:	HUIEZI GHEORGHE,RO, TOPALA NAPOLEON,RO, TARANU PETRU,RO, COJOCARU DUMITRU,RO
Format:	Patent
Sprache:	fre ; rum
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The process comprises precipitation of the casein and the lactalbumin from full milk, through the action of chlorosodium and calcium mineral materials. Agitation and drying is followed by conventional separation. The rapid technique produces cheeses of very high protein phosphorus, and calcium contents of favourable taste consistence and shelf life.