Technological special features of making cheese from goat milk
- Authors: Mordvinova V.A1, Ostrouhova I.L1, Ostrouhov D.V1
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Affiliations:
- Issue: No 5 (2017)
- Pages: 16-19
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289627
- ID: 289627
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Abstract
Goat milk market in the world and in the RF is outlined. Special issues of the goat milk composition are shown. Cheese suitability properties of goat milk as compared with those of cow milk are discussed. Some technological techniques to improve cheese suitability properties are given. Varieties of the goat milk cheese have been studied.
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About the authors
V. A Mordvinova
Email: uglich-cheese@mail.ru
I. L Ostrouhova
Email: uglich-cheese@mail.ru
D. V Ostrouhov
Email: uglich-cheese@mail.ru
References
- Ерофеева Н.А., Шахов А.С., Сысоева М.Г., Глотова И.А. Особенности козьего молока как объекта пищевой биотехнологии. - Воронеж: ФГБОУ ВПО «Воронежский государственный университет инженерных технологий», 2013. http://www.enu.kz.
- Тёпел А. Химия и физика молока. - СПб.: Профессия, 2012. - 365 с.
- Дымар О.В., Смоляк Т.М., Сенченко Т.В., Ефимова У.В. К вопросу о фракционном составе козьего молока // Молочная промышленность. 2015. № 12. С. 65.
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