STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION
The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-12-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/56 |