Technology of soft cheese from a mixture of milk of farm animals
The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The results of the study of organoleptic, physico-che...
| Published in: | Алматы технологиялық университетінің хабаршысы |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-06-01
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| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/298 |
| Summary: | The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The results of the study of organoleptic, physico-chemical and structural-mechanical parameters of cheese dough and cheese dough with different concentrations of biologically active functional additive "Vetoron"are described. The updated technological process of production of a new type of soft cheese from a mixture of goat's and sheep's milk for functional nutrition is also presented. |
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| ISSN: | 2304-568X 2710-0839 |