BENEFITS OF CHEESE TECHNOLOGIES OF THERMAL ACID COAGULATION
Journal: CHEESE- AND BUTTERMAKING
№ 3
, 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 of RAS
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 35
to 37
Status:
Published
Received:
26.05.2023
Accepted:
26.05.2023
Published:
23.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
soft cheeses, thermal acid protein coagulation, whey-albumin cheeses, cheese yield
Abstract (English):
The features of thermal acid protein coagulation are considered, the profitability of technologies for soft cheeses «Caucasian» and «Ricotta» is shown due to a more complete use of the protein components of milk, and an increase in the cheese yield from a unit of raw materials. The possibility of using flavoring components for smoking cheeses to expand the range is shown.
The features of thermal acid protein coagulation are considered, the profitability of technologies for soft cheeses «Caucasian» and «Ricotta» is shown due to a more complete use of the protein components of milk, and an increase in the cheese yield from a unit of raw materials. The possibility of using flavoring components for smoking cheeses to expand the range is shown.
Keywords:
soft cheeses, thermal acid protein coagulation, whey-albumin cheeses, cheese yield
soft cheeses, thermal acid protein coagulation, whey-albumin cheeses, cheese yield
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