BIO Web Conf.
Volume 46, 2022International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
|Number of page(s)||6|
|Published online||22 April 2022|
Study of the influence of the process of freezing milk on the safety of its properties of cheese suitability
All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of Federal State Budgetary Scientific Institution “V. M. Gorbatov Federal Research Center for Food Systems” RAS, 19, Krasnoarmeisky blvd. Uglich, Yaroslavl region, 152613, Russia
* Corresponding author: firstname.lastname@example.org
The article presents the results of studies of the effect of freezing on the change in the physicochemical, microbiological and technological properties of goat milk and the preservation of its qualities of cheese suitability. A statistically significant dependence of the composition of milk on the duration of storage in a frozen state was revealed. There was no significant effect of freezing and defrosting modes on the quality indicators of milk. It has been established that changes in the technological properties of frozen goat milk after defrosting, such as the duration of coagulation and the ability to syneresis, are insignificant in comparison with defrosted cow's milk.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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