COTTAGE CHEESE TEXTURE EVALUATION METHOD Russian patent published in 1994 - IPC

Abstract RU 2025729 C1

FIELD: dairy industry. SUBSTANCE: cottage cheese sample is neutralized with 0.1N alkali solution until pH is 8.9. The length of time needed for neutralization is measured, and the result is indicative of good or bad texture. EFFECT: simpler and more reliable method. 3 tbl

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RU 2 025 729 C1

Authors

Paramonova R.V.

Fetisov E.A.

Dates

1994-12-30—Published

1991-04-16—Filed