Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam

  • Chinh Nghia Nguyen, Hang Ngan Dinh, Thu Trang Nguyen, Ha Trang Nguyen, Thi Trang Nguyen, Ky Son Chu, Thu Trang Vu*
  • Giang Hoang
Từ khóa: coagulation conditions, curd yield, quark-type cheese, raw milk quality

Tóm tắt

In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product...

Tác giả

Chinh Nghia Nguyen, Hang Ngan Dinh, Thu Trang Nguyen, Ha Trang Nguyen, Thi Trang Nguyen, Ky Son Chu, Thu Trang Vu*

School of Biotechnology and Food Technology, Hanoi University of Science and Technology,

1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam

Giang Hoang

High Command of Guard Police, Ministry of Public Security, 16 Tran Vu Street, Quan Thanh Ward, Ba Dinh District, Hanoi, Vietnam

điểm /   đánh giá
Phát hành ngày
2024-03-15
In ra
Số. 1C (2024): MARCH 2024 . VOLUME 66 NUMBER 1
Chuyên mục
LIFE SCIENCES