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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書目詳細資料
Главные авторы:	Chebotarev, E. A., Чеботарев, Е. А., Soldatov, A. A., Солдатов, А. А., Yashin, S.O., Яшин, С. О.
格式:	Статья
語言:	English
出版:	2024
主題:	Cheese production Milk fat Whey Cheese whey
在線閱讀:	https://dspace.ncfu.ru/handle/20.500.12258/26405
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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