STUDY OF THE EFFECTIVENESS OF USING DIFFERENT MILK COAGULATING AGENTS IN THE PRODUCTION OF CHEESES
Abstract
The effect of different milk coagulating agents on qualitative and quantitative properties, characterizing the flow of the technological process of cheese production, was studied.
About the Authors
L. Bahdanava
Institute fo r Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Frolov
Institute fo r Meat and Dairy Industry
Belarus
Belarus
Minsk
References
1. Dudnik, P.N. / P.N. Dudnik, V.P. Tabachnikov // Trudy VNIIMS. Pishhevaja promyshlennost', 1974, vypusk 17. – S. 7–16.
2. Gudkov, A.V. Syrodelie: tehnologicheskie, biologicheskie i fiziko-himicheskie aspekty. / A.V. Gudkov // 2-e izd., ispr. i dop. – M., DeLi print, 2004. – 804 s.
Review
For citations:
Bahdanava L., Frolov I. STUDY OF THE EFFECTIVENESS OF USING DIFFERENT MILK COAGULATING AGENTS IN THE PRODUCTION OF CHEESES. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):59-64. (In Russ.)
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