Abstract

The chemical composition, physical-chemical and technological properties of raw milk depending on the season, the environment of the Altai territory in conditions of raw material base of the German national district are considered. The value of biological milk quality and its chemical and microbiological safety is shown for quality cheese making. The influence of seasonality on the manufacture of cheese is established. Microbiological risks of raw materials and its processing are described.

Keywords

Raw milk, cheeses, chemical composition, period of the year, microorganisms, biological safety, quality, microbiological indicators, storage

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