Quality and cheese suitability of milk depending on the breed in the conditions of the Voronezh region

Autor:	G. A. Pelevina, E. E. Volkova, S. I. Kapustin, A. V. Vostroilov, E. S. Artemov
Rok vydání:	2020
Předmět:	Thesaurus (information retrieval) fluids and secretions Information retrieval Geography media_common.quotation_subject food and beverages Quality (business) Breed media_common
Zdroj:	IOP Conference Series: Earth and Environmental Science. 422:012064
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/422/1/012064
Popis:	The article presents the analysis of the quality, technological properties of milk and its cheese suitability. The object of research was milk-raw materials obtained from the following breeds of cattle-red and white, Holstein and Simmental. The choice of cattle breeds is not accidental, as the animals of these breeds are mainly used for the production of raw milk in the Voronezh region. During the determination of the quality of milk organoleptic (taste, smell, color and consistency), physical (acidity, density) indicators and chemical (mass fraction of fat, protein, lactose, dry matter, skimmed milk solids), technological (thermal stability of the alcoholic sample, rennet coagulability) properties were determined.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::eaeacc26ecb132a2cd8664756689e61e https://doi.org/10.1088/1755-1315/422/1/012064 Zobrazit plný text záznamu