COMPARISON BETWEEN SOME PHYSICAL - CHEMICAL CHARACTERISTICS OF CACAO MILK AND RAW MILK

Article English OPEN
Florin Roman;
(2009)
  • Publisher: Technical University of Cluj Napoca Publishing House
  • Journal: Carpathian Journal of Food Science and Technology (issn: 2066-6845)
  • Subject: TP368-456 | dry substance | proteic substance | pH | raw milk | cacao milk | lactoperoxidase | Food processing and manufacture
    mesheuropmc: food and beverages | fluids and secretions

The paper presents a comparison between some physical - chemical characteristics of the cacao milk and of the raw milk. For this comparison we made the following determinations for both types of milk: the determination of the dry substance using the drying oven with a 1... View more
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