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

ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ

Abstract
Influence of seasonal changes of milk on structure and properties soft кислотно-сычужных cheeses Is investigated. Data under the maintenance of fiber, fat, dry substances, lactoses, mineral substances, and also the characteristic of physical and chemical properties of milk on the periods of year (winter, spring, summer, autumn) are cited. The method of three-factorial experiment establishes influence of pasteurization of milk (in an interval from 70 up to 90 С), dozes of enzyme (from 1,0 up to 2,0 г on 100 kg of milk) and dozes of ferment (from 1,5 up to 4,5 %) on properties of a clot and органолептические parameters of a product.
Keywords
milk, fat, fiber, dry substances, soft cheese, taste, a smell, a consistence, branch of whey
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Abstract
Keywords