Cheese from the milk of black and white cows of home, German and Danish selections

O A Basonov; Басонов О А; N P Shkilev; Шкилев Н П; O A Basonov; Basonov O A; N P Shkilev; Shkilev N P

Cheese from the milk of black and white cows of home, German and Danish selections

Authors: Basonov OA¹, Shkilev NP¹, Basonov OA¹, Shkilev NP¹
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Issue: No 3 (2006)
Pages: 18-19
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322487
ID: 322487

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Abstract

The most cheese suitable milk in the course of lactation cycle in relation to its main components (fat, protein and solids-non-fat) and Ca content was found to be the milk, received from black and white breed cows of Danish reproduction. Milk from cows of home and German selection is advisable to use for cheese manufacturing during the second half of lactation.