THE VALUE OF THE MASS FRACTION OF MILK FAT IN CHEESE PRODUCTION
Authors:
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
fat, protein, moisture, cheese, ratio, cheese structure, stringiness
Abstract (English):
Fat is the main component of most types of cheese. Differences in fat content between cheese groups depend on a number of factors, including the composition of milk, in particular, the ratio of protein and fat, and variations in cheese production processes that control the levels of milk fat and moisture retained in the cheese mass. The ratio of protein and fat in raw milk is the main factor affecting the fat content in cheese, as it determines the relative proportions of protein, fat, water. The aim of the work is to find out what importance the mass fraction of fat of raw milk has in the production of cheese.
Fat is the main component of most types of cheese. Differences in fat content between cheese groups depend on a number of factors, including the composition of milk, in particular, the ratio of protein and fat, and variations in cheese production processes that control the levels of milk fat and moisture retained in the cheese mass. The ratio of protein and fat in raw milk is the main factor affecting the fat content in cheese, as it determines the relative proportions of protein, fat, water. The aim of the work is to find out what importance the mass fraction of fat of raw milk has in the production of cheese.
Keywords:
fat, protein, moisture, cheese, ratio, cheese structure, stringiness
fat, protein, moisture, cheese, ratio, cheese structure, stringiness
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