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Publication Date
1985
Location
Kyoto Japan
Description
This note reports some experimental results on the preparation of food-grade products obtained by enzyme coagulation of sheep milk added with alfalfa juice, decolourized whole protein concentrate and cytoplasmic protein concentrate. Working conditions are reported together with the yields, chemical composition and organoleptic properties of the coagula. Products obtained from milk supplemented with low alfalfa juice (��5% dry basis) or protein concentrates (;;;;:10% dry basis) show a good acceptability. The ripening greatly reduces grass flavour and taste.
Citation
Lencioni, L; Florentini, R; Pisanelli, A M.; and Galoppini, C, "Coagulation of Sheep Milk Added with Alfalfa Juice and Protein Concentrate" (1985). IGC Proceedings (1985-2023). 35.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/35)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Coagulation of Sheep Milk Added with Alfalfa Juice and Protein Concentrate
Kyoto Japan
This note reports some experimental results on the preparation of food-grade products obtained by enzyme coagulation of sheep milk added with alfalfa juice, decolourized whole protein concentrate and cytoplasmic protein concentrate. Working conditions are reported together with the yields, chemical composition and organoleptic properties of the coagula. Products obtained from milk supplemented with low alfalfa juice (��5% dry basis) or protein concentrates (;;;;:10% dry basis) show a good acceptability. The ripening greatly reduces grass flavour and taste.
