DEFINITION OF THE CHEESE DUST MAINTENANCE IN WHEY BY RENNET CHEESES MANUFACTURE AT THE CHEESE-MAKING ENTERPRISES
Abstract
During rennet cheeses manufacture the cheese dust is inevitably formed at the republic cheese-making enterprises. For the purpose of the use degree increase of the milk components, maintenance of the subsequent whey processing efficiency, it is necessary to aspire to lower its quantity. The maintenance of cheese dust in the whey received by various groups and kinds of cheeses manufacture with help of the developed technique was for this purpose investigated. The analysis of the received data will allow to make the conclusion about the major factors influencing increase of the cheese dust maintenance in the cheese whey..
About the Authors
K. V. Ob’edkov
Institute for the Meat and Dairy Industry
Belarus
Belarus
I. B. Frolov
Institute for the Meat and Dairy Industry
Belarus
Belarus
J. M. Zditovetskaya
Institute for the Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Ob’edkov K.V., Frolov I.B., Zditovetskaya J.M. DEFINITION OF THE CHEESE DUST MAINTENANCE IN WHEY BY RENNET CHEESES MANUFACTURE AT THE CHEESE-MAKING ENTERPRISES. Topical Issues of Processing of Meat and Milk Raw Materials. 2010;(5):87-95. (In Russ.)
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