Study on the Processing Technology of Coagulated Milk with Ginger Juice
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Abstract:
A method for preparing coagulated milk based on a mixture of bovine milk and zingiber officinace rose juice was described here and the effects of the major factors on the product quality were discussed. The optimal contents of zingiber juice, citric acid, CaCl2 and Coagulating temperature were found to be 3%, 0.1%, 0.05% and 35 ℃, respectively.
