3. Implementation
3.1 Manufactured from drained lactic curds
Diagram shown in figure 3 .
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Step 1 – Milk fat standardization
In order to achieve the target fat-to-dry matter (F/DM) content in the finished product: double, single cream, low-fat, etc. (table 1 ), the milk must be standardized in terms of fat content. Milk fat content is adjusted by mixing skimmed or whole milk with cream. Cream is obtained by continuous...
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Implementation
Characteristics and properties of the final product
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