TECHNOLOGIST'S PAGE (2023 №1)
Journal: CHEESE- AND BUTTERMAKING
№ 1
, 2023
Rubrics: ORIGINAL ARTICLE
Authors:
1.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 26
to 27
Status:
Published
Received:
13.01.2023
Accepted:
13.01.2023
Published:
23.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
cheese, heat resistance, aging, milk
Abstract (English):
The use of various stabilization systems to increase the thermal stability of milk is likely and will allow for the necessary temperature treatment of milk (pasteurization), however, it will negatively affect the technological properties of the clot in the manufacture of semi-hard cheeses.
The use of various stabilization systems to increase the thermal stability of milk is likely and will allow for the necessary temperature treatment of milk (pasteurization), however, it will negatively affect the technological properties of the clot in the manufacture of semi-hard cheeses.
Keywords:
cheese, heat resistance, aging, milk
cheese, heat resistance, aging, milk
1. GOST 32260-2013 «Syry polutverdye. Tehnicheskie usloviya»
2. GOST R 52054-2003
3. STO VNIMS 019-2014
