Международный научный журнал «Аграрное образование и наука»

При содействии Университета науки и техники штата Айова

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ISSN 2309-7671

Key title:
Agrarnoe obrazovanie i nauka

Abbreviated key title:
Agrar. obraz. nauka

Milk applicability to cheese making and methods of its increase

YU. A. Gorbunova, starshiy prepodavatel A. S. Overchenko, student Uralskogo gosudarstvennogo agrarnogo universiteta

Cheese is a dairy or composite dairy product produced from milk, and/or dairy products, and/or by-products of processing of milk with use or without use of special ferments, the technologies providing coagulation of milk proteins with the help of enzymes either an acid or thermal acid method, with the subsequent separation of cheese mass from serum, its formation, molding, salting, potential ripening without adding or with adding of not dairy components which are entered for the purpose of changeover of components of milk. Cheese making is a safe and convenient method of conversion of components of milk in a product which well remain for a long time, is less voluminous as the content of water is much less. The main raw materials for production of cheese is milk. Requirements are imposed to quality of raw materials according to state standards. Decisive factor by production of cheese is applicability to cheese making. The characteristic of the main methods of increaset of applicability to cheese making of milk is provided.

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