Soft cheese production in the conditions of individual and collective farms
The work is aimed at studying the suitability of milk for cheese making and developing the technology for soft cheeses production by the thermoacid method in the conditions of personal subsidiary, individual, and collective farms. Research works have been carried out to determine the quality of milk from cows of “Studencheskiy” Scientific Production Center of the Chuvash State Agrarian University. Studies of milk at the testing laboratory center of the university were carried out according to generally accepted methods. Express research methods were used in the training and research laboratory of milk and dairy products technology. It was stated that the ratio of the mass fraction of fat and protein, the mass fraction of fat and dry skim milk residue, the mass fraction of protein and dry skim milk residue does not always meet the requirements for milk intended for cheese making. The results of milk quality research were used in developing the recipe and technology of soft cheese. As a result of multiple studies, a thermoacid method was recommended for the production of soft cheeses in the conditions of individual, collective and personal subsidiary farms.
Soft cheese production in the conditions of individual and collective farms
The work is aimed at studying the suitability of milk for cheese making and developing the technology for soft cheeses production by the thermoacid method in the conditions of personal subsidiary, individual, and collective farms. Research works have been carried out to determine the quality of milk from cows of “Studencheskiy” Scientific Production Center of the Chuvash State Agrarian University. Studies of milk at the testing laboratory center of the university were carried out according to generally accepted methods. Express research methods were used in the training and research laboratory of milk and dairy products technology. It was stated that the ratio of the mass fraction of fat and protein, the mass fraction of fat and dry skim milk residue, the mass fraction of protein and dry skim milk residue does not always meet the requirements for milk intended for cheese making. The results of milk quality research were used in developing the recipe and technology of soft cheese. As a result of multiple studies, a thermoacid method was recommended for the production of soft cheeses in the conditions of individual, collective and personal subsidiary farms.
