Study of the process of transition of milk fat to whey at various stages of cheese production

Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/26405

Title:	Study of the process of transition of milk fat to whey at various stages of cheese production
Authors:	Chebotarev, E. A. Чеботарев, Е. А. Soldatov, A. A. Солдатов, А. А. Yashin, S.O. Яшин, С. О.
Keywords:	Cheese production;Milk fat;Whey;Cheese whey
Issue Date:	2023
Citation:	Chebotarev, E.A., Soldatov, A.A., Yascin, S.O. Study of the process of transition of milk fat to whey at various stages of cheese production // BIO Web of Conferences. - 2023. - 71. - статья № 01071. - DOI: 10.1051/bioconf/20237101071
Series/Report no.:	BIO Web of Conferences
Abstract:	The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. A study of the fat content and fat globules dispersed composition of cheese whey samples taken at different stages of cheese production was carried out.
URI:	http://hdl.handle.net/20.500.12258/26405
Appears in Collections:	Статьи, проиндексированные в SCOPUS, WOS

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