To keep the stability of milk, it is essential that the ratio of ionic calcium and magnesium to phosphoric acid and citricacid in the milk must be suitable.
为了保持牛奶的稳定性,牛奶中的钙离子、镁离子与磷酸、柠檬酸之间应保持适当的比例。
3
Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acid whey and citricacid as milk coagulant, respectively.