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Article: Research from J.Y. Dong et al has provided new information about dairy science.
- Article from:
- Agriculture Week
- Article date:
- May 7, 2009
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"To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-mu m ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 mu m of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied," scientists in Harbin, People's Republic of China report.
"Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. ...