UDC 63

Benefits of cheese technologies of thermal acid coagulation

Published в Cheese- and buttermaking · Issue 3, 2023 · Pages 35–37 · Rubrics: Original article
DOI 10.31515/2073-4018-2023-3-35-37
Received: 26.05.2023 Accepted: 26.05.2023 Published: 23.01.2024 Language of publication: RUS
Authors
1 All-Russian Research Institute of Butter and Cheese Production, Gorbatov Federal Center for Food Systems
Uglich, Russian Federation
The features of thermal acid protein coagulation are considered, the profitability of technologies for soft cheeses «Caucasian» and «Ricotta» is shown due to a more complete use of the protein components of milk, and an increase in the cheese yield from a unit of raw materials. The possibility of using flavoring components for smoking cheeses to expand the range is shown.
soft cheeses thermal acid protein coagulation whey-albumin cheeses cheese yield
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