Cheese suitability of milk produced by cows of the Mihailovskii type
- Autores: Tamarova R.V.1, Yarlykov N.G.1, Tamarova RV1, Yarlykov NG1
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Afiliações:
- Edição: Nº 1 (2009)
- Páginas: 16-17
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287147
- ID: 287147
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Resumo
Results of the study demonstrate that the most suitable for cheese making is the milk from cows with BB-genotype. The milk is characterized by high protein content, the shortest coagulation time and optimal curd quality
Sobre autores
Raisa Tamarova
Email: zhksr17@hotmail.ru
Nikolay Yarlykov
Email: nikolaj-yarlykov@yandex.ru
R Tamarova
N Yarlykov
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