Dairy ProductsIn cheese manufacture

Dairy Products
In cheese manufacture, acidity/pH is important process
controls for the development of quality cheese.
The development of acidity is measured by titratable
acidity using phenolphthalein and expressed as
percent lactic acid. The various manufacturing steps
in the cheese production are determined by acid development.
In some cases a casein–fat ratio is determined
before the cheese manufacture and milk is
standardized to standard casein: fat ratio to obtain
specific cheese varieties. The end product is tested
for fat, moisture, pH, and salt content. In some countries
such as Australia, certain standards are set for
fat-in-dry-matter of cheese. For example, all export
Cheddar cheese should contain a minimum of 50%
fat-in-dry-matter.
In yogurt manufacture, the pH is used as a process
control to monitor the fermentation process. In
some countries, the finalpHof yogurt should be

Kết quả (Việt) 1:

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Kết quả (Việt) 2:

Sữa
Trọng Vendor pho mát, compute axit / pH is too the important
controls cho the development of pho mát quality.
Su development of axit not measurement with regular degrees
axit use of phenolphthalein and be the current like
percentage axit lactic . These step Vendor different
in Vendor pho mát is defined by the developers axit.
In some cases, an rate casein compound bèo is defined
before Vendor pho mát và Sửa not
normalization for casein normalization: rate compound bèo to have not
. same pho mát tools be San Pham final was testing
. compound cho Bèo, degrees sáng, pH, and Hàm Luông Mười Ở trường, some of foreign
like UC, some of the standard input not require The settings for
quality bèo in physical quality of kho pho mát. For example, all export
pho mát Cheddar should contain minimum 50%
quality bèo in physical compound Kho.
Trọng Vendor Sữa chua, degrees pH be used as a Too program
checking Soát for Giám ngồi Too your up người đàn ông. Trọng
of some nuoc, finalpHof Sữa chua should be <4,5.
This used as a solution Biên secure to prevent Block the development of
Mầm Bệnh. Thành part of the Sữa and the components,
Chang Han like Sữa split kem bot be required for preparation
Hòn collection Sữa chua various which changes according to the total
DB compound Rắn or the total DB without quality bèo, chạy compound. These compound bèo
contents of the Sữa be much is required for normal Hoa Sữa chua
combined with one level degrees set the Hàm Luông compound Bèo, specially be in
Vendor shrink compound bèo or fixed few compound Bèo.
Trọng Vendor kem, components
of quality bèo Bo, Sữa SNF of Sữa, and kem and
Sữa BOT split kem is defined. One in the program is too important
controls in Vendor kem be overflow ngập.
These are made ​​kem mát and degrees Tươi, following which it is
Bơm qua an traversal kem automatic link continuing to
set expected and then overflow ngập Trọng Tứ Lãnh be set out
overflow does for section rest of the activity enter.
checked vi sinh physical in left Thị Nghiêm compound quality Sữa related
SPC and coliform check. These result Phù collection
in standard output format regulations. This can change in various
nuoc. SPC specify the level degrees of the total vi khuẩn
in work; However, zero quality coliform future quan
with actions vi sinh protection and protection sinh environments of work
Vendor