The use of cow’s and goat’s milk in the technology of cottage cheese and cheese
The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk. The article presents data on the physical and chemical paramete...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/58/e3sconf_efsc2021_01001.pdf |