Study of the process of transition of milk fat to whey at various stages of cheese production

Study of the process of transition of milk fat to whey at various stages of cheese production

The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. A study of the fat content and fat globules dispersed composition of...

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Hlavní autoři:	Chebotarev, E. A., Чеботарев, Е. А., Soldatov, A. A., Солдатов, А. А., Yashin, S.O., Яшин, С. О.
Médium:	Статья
Jazyk:	English
Vydáno:	2024
Témata:	Cheese production Milk fat Whey Cheese whey
On-line přístup:	https://dspace.ncfu.ru/handle/20.500.12258/26405
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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