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Home >Food Processing: Techniques and Technology > Archive > Volume 24, Issue 1, 2012 > INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT

Borovitskiy MV. a
,
Gavrilov GB. b
Affiliation
a Administration the Yaroslavl region
b The Yaroslavl state institute of quality of raw materials and foodstuff
Copyright ©Borovitskiy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The results of studies of cheeses produced from milk obtained from cows of different breeds (Yaroslavskaya, Holsteinskaya, Cherno-perstraya, and Simmentalskaya) are given. The development of lactic acid microflora, accumulation of nitrogen fractions, free amino acids and organoleptic properties in the cheeses have been studied. It has been established that the most suitable milk for the production of cheeses with a low temperature of the second heating is that obtained from Yaroslaskayal and Cherno-perstraya breeds of cows.
Keywords
Breed of cows, lactic microflora, nitrogen fractions, free amino acids, organoleptics
REFERENCES
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Contents
Abstract
Keywords
References
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