Physico-chemical and thermal analysis of curds made from goat milk

ISBN-13: 9783330014497 / Angielski / Miękka / 2016 / 80 str.

Mihaela-Adriana Tita; Sava Adriana

Opis

Goat's milk is an elixir for the health of children and adults alike. Goat milk has the taste and composition closest to breast milk, so it is preferred by children, to the detriment of milk powder and milk cows. Goat's milk is sweet, fatty and nutritious and has miraculous properties for our health, perhaps because these animals consumes a lot of bark, salt, sea buckthorn, rosehip, in principle, not refuse anything. Goat milk is more healthy and nutritious to cow's milk, with the most diverse effects. First, the consumption of goat milk make you more optimistic, get rid of depression, protects your body from disease, strengthens the immune system.The objectives are obtained by using other sources of cheese milk to coagulate, such as citric acid , acetic acid, calcium gluconate and their behavior over time. Having analyzed the day after production, 7 days and 14 days , by Differential Scanning Calorimetry (DSC), which aims to determine changes in the physical or chemical properties.

O autorze

Tita Mihaela Adriana-PhD.Eng. Food Industry Specialist-Specializations: Project Manager, Engineering processes, Improving Organization and Modernation of Production Processes-Areas of expertise: Technology, Equipment and Quality Control in the dairy industry; General Food Technologies, Industrial Engineering-Food Engineering.