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UDC [637.352 : 302]-029 = 111

Molokanova L.V., Hovanets I.S.

THE RESEARCH of cheese suitableness of MILK AND MILK coagulation enzyme activity of fungoid origin as factors, shaping the quality of cottage cheese

Donetsk National University of Economics and Trade

named after Mikhail Tugan-Baranovsky, Donetsk, 31 Shchorsa Str., 83050

The main factors that determine the quality and nutritional properties of cottage cheese produced by the method of enzymatic coagulation – cheese suitableness of milk and milk coagulation enzyme activity of fungoid origin are examined in the article.

Keywords: cheese suitableness, protein, casein, strain, milk coagulation activity.


Секции-март 2013