Technology of soft cheese from a mixture of milk of farm animals

Автор: Tuganova B.S., Isaeva K.S., Kazhibaeva G.T.

Журнал: Вестник Алматинского технологического университета @vestnik-atu

Рубрика: Техника и технологии

Статья в выпуске: 1 (131), 2021 года.

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The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The results of the study of organoleptic, physico-chemical and structural-mechanical parameters of cheese dough and cheese dough with different concentrations of biologically active functional additive "Vetoron"are described. The updated technological process of production of a new type of soft cheese from a mixture of goat's and sheep's milk for functional nutrition is also presented.

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Milk of farm animals, cheese making, rennet, cheese mass, cheese grains, molding, soft cheeses

Короткий адрес: https://sciup.org/140256802

IDR: 140256802   |   DOI: 10.48184/2304-568X-2021-1-26-32

Статья научная