| 摘要 |
FIELD: cheese-making of cheese industry. ^ SUBSTANCE: method involves comparing visually the extent of destructing coagulum from reduced dry milk, prepared in special manner and subjected to dosed mechanical processing for predetermined time interval, with three samples of natural milk subjected to thermal action of (70±C, (80±1) C and (90±1) C, respectively, said action being performed for time period of (20±5) s determining cheese making property of coagulum. ^ EFFECT: reduced time for determining cheese making property of dry fat-free milk and simplified method. |
