ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture

Abstract
Scientific novelty of the research consists in the development of new kinds of mold-type cheeses and detailed consideration of all factors influencing the technological process. The influence of heat treatment modes on physical, chemical and microbiological properties of milk used for manufacture of mold-type cheese has been studied. The basic stages of acid-rennet milk clotting have been considered. Optimum values of milk pasteurization modes have been established and organoleptic properties have been studied.
Keywords
Cheeses, mold fungi, acid-rennet clotting, pasteurization, heat treatment modes, bacterial contamination
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Abstract
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