Influence of temperature and duration of storage of frozen milk of various agricultural animals on its technological properties
https://doi.org/10.47612/2220-8755-2019-14-132-141
Abstract
The article presents the results of studies on the influence of temperature and duration of storage of frozen milk of various farm animals on its technological properties. It was found that with an increase in the duration of storage of frozen milk, the organoleptic characteristics of sour-milk and protein products produced using this milk slightly decrease, the yield of protein products and the degree of use of dry substances decrease.
About the Authors
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Dmitruk E., Efimova E., Virina S. Influence of temperature and duration of storage of frozen milk of various agricultural animals on its technological properties. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):132-141. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-132-141
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