RATIONAL PARAMETERS FOR THE PROCESSING OF GOAT MILK INTO SOUR-DAIRED CHEESE
DOI:
https://doi.org/10.30890/2567-5273.2023-26-01-056Keywords:
goat milk, cow's milk, biological value, temperature regimes, processing, fermented cheeseAbstract
This article presents the results of research on determining the optimal processing parameters for goat milk to produce fermented cheese. To achieve this, rational temperature regimes for processing goat milk were determined. The rational milk coagulationMetrics
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