Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content
Volodymyr Ladyka,
Natalia Bolgova,
Tetiana Synenko
et al.
Abstract:Cheese production is a complex process that is influenced by many factors: protein:fat ratio, acidity, and type of rennet. An option for improving the profitability of the cheese industry is the genetic selection of dairy cows to produce milk with good rennet protein coagulation. The object of the study is the technology of cheeses made from milk from cows with different β-casein genotypes (А1А1, А1А2, А2А2). The subject of the study is the physical-chemical parameters of milk from cows with different genotype… Show more
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