| 摘要 |
<p>A synergy effect of the combination of a disaggregation of milk fat, casein micelle complexes and a partial disaggregation of soluble protein micelle complexes taking place in the homogeniser at a temperature of 55 - 74 °C under the pressure of 4-8 MPa, while gradually adding of defined amount of soluble calcium salt, at least in two doses, to the milk before curdling in various steps of the treatment with the aim to optimise the free-bound calcium ratio bringing about a positive effect on the yielding of proteins at curdling is the principal behind the proposed method of milk pre-treatment in the enzymatic cheese and quarg production.</p> |
