processing

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.

Desk02 theme