UDC 63

TECHNOLOGIST'S PAGE (2023 №1) Technologist's page (2023 №1)

Published in Cheese- and buttermaking · Issue 1 · Pages 26–27 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-1-26-27
Received: 13.01.2023 Accepted: 13.01.2023 Published: 23.01.2024 Language of publication: RUS
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.
cheese, heat resistance, aging, milk
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1. GOST 32260-2013 «Syry polutverdye. Tehnicheskie usloviya»

2. GOST R 52054-2003

3. STO VNIMS 019-2014