Cheese suitability of milk produced by cows of the Mihailovskii type
- 作者: Tamarova R.V.1, Yarlykov N.G.1, Tamarova RV1, Yarlykov NG1
-
隶属关系:
- 期: 编号 1 (2009)
- 页面: 16-17
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287147
- ID: 287147
如何引用文章
开放存取
##reader.subscriptionAccessGranted##
订阅存取
详细
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
作者简介
Raisa Tamarova
Email: zhksr17@hotmail.ru
Nikolay Yarlykov
Email: nikolaj-yarlykov@yandex.ru
R Tamarova
N Yarlykov
参考
补充文件
