INFLUENCE OF THE CONTENT OF SOMATIC CELLS IN RAW MILK ON THE QUALITY CHARACTERISTICS OF FERMENTED MILK PRODUCTS
Abstract
The article presents the results of studies on the effect of the content of somatic cells in raw milk on the quality indicators of fermented dairy products (yogurt, bio-yogurt, bio-product, sour milk, acidophilus, and kefir). It has been determined that it is advisable to use raw cow's milk with a maximum content of somatic cells of 400,000/sm3 when producing fermented dairy products.
About the Authors
E. Stepanova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Stepanova E., Dmitruk E., Efimova E., Bespalova E., Virina S. INFLUENCE OF THE CONTENT OF SOMATIC CELLS IN RAW MILK ON THE QUALITY CHARACTERISTICS OF FERMENTED MILK PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):168-176. (In Russ.)
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