THE STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE SUITABILITY OF MILK SHEEP FOR CHEESE MAKING LACAUNE
Abstract
The influence of various technological factors (the amount of the introduced ferment and milk-clotting enzymes, coagulation temperature) on the parameters of the technological process of making cheese from sheep's milk was studied.
About the Authors
L. Bahdanava
Institute for Meat and Dairy Industry
Belarus
Belarus
B. Frolov
Institute for Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Bahdanava L., Frolov B. THE STUDY OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE SUITABILITY OF MILK SHEEP FOR CHEESE MAKING LACAUNE. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):134-142. (In Russ.)
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