Improvement of curds quality
- Authors: Grunskaya V.A1, Karimov R.G1, Vasil’eva M.P1
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Affiliations:
- Issue: No 7 (2012)
- Pages: 30-30
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327004
- ID: 327004
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Abstract
Role of preliminary technological treatment of raw milk used for curds production is considered. The treatment results in improvement of microbiological indices and increasing quality of curds. Bactofugation together with cold centrifugal clarification contribute to improvement of milk quality and possibility to extend curds storage life.
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References
- Голубева Л.В., Пономарёв А .Н., Полянский К.К. Современные технологии молока пастеризованного. - Воронеж: Изд-во Воронежского государственного университета, 2001.
- Пономарёв А.Н. Некоторые аспекты технологии молока длительного срока хранения //Молочная промышленность. 2005. № 9.
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