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MILK COAGULATION [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-07-10

English

Subject field(s)
  • Cheese and Dairy Products

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.

Spanish

Campo(s) temático(s)
  • Productos lácteos
DEF

Proceso en que las proteínas se vuelven insolubles y se solidifican, transforma a la leche en una sustancia semi-sólida y gelatinosa.

CONT

La coagulación de leche mediante el empleo de cuajo (animal, vegetal o microbiano), produce la 'cuajada' que se separa en dos fracciones: una sólida (quesada) utilizada para la fabricación del queso, que contiene grasa y caseína, y otro líquida (suero) que contiene la lactosa, sales minerales y las proteínas no coagulables.

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