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WHEY CULTURE [1 record]

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Alphabetical list of terms

Record 1 2019-11-20

English

Subject field(s)
  • Cheese and Dairy Products
  • Collaboration with the FAO
CONT

During the cooking and afterward, the acid production by the starter culture continues and the titratable acidity of whey increases(pH decreases), further promoting the syneresis of the curd.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Collaboration avec la FAO
CONT

Le traitement thermique connu sous le nom de cuisson appliqué au caillé des pâtes pressées diminue le degré d'hydratation des micelles et, en favorisant l'établissement de liaisons intermoléculaires, accentue l'égouttage. Ces liaisons [...] provoquent la contraction du coagulum et l'expulsion du lactosérum qui devient alors visible.

Spanish

Campo(s) temático(s)
  • Productos lácteos
  • Colaboración con la FAO
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