IT1244807B - Process for improving the organoleptic characteristics of skimmed milk
- Google Patents
Process for improving the organoleptic characteristics of skimmed milk
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Publication number
IT1244807B
IT1244807BIT02216590AIT2216590AIT1244807BIT 1244807 BIT1244807 BIT 1244807BIT 02216590 AIT02216590 AIT 02216590AIT 2216590 AIT2216590 AIT 2216590AIT 1244807 BIT1244807 BIT 1244807B
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Application filed by Fattoria Scaldasole S R LfiledCriticalFattoria Scaldasole S R L
Priority to IT02216590ApriorityCriticalpatent/IT1244807B/en
Publication of IT9022165A0publicationCriticalpatent/IT9022165A0/en
Publication of IT9022165A1publicationCriticalpatent/IT9022165A1/en
Application grantedgrantedCritical
Publication of IT1244807BpublicationCriticalpatent/IT1244807B/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Tea And Coffee
(AREA)
Abstract
The organoleptic properties of milk skimmed according to known technology are improved by subjecting the skimmed milk to concentration by evaporation so as to bring its dry residue to values lying between 11 and 13%.
IT02216590A1990-11-231990-11-23Process for improving the organoleptic characteristics of skimmed milk
IT1244807B
(en)