PECULIARITIES OF CHEESE MANUFACTURED FROM BROWN CARPATHIAN CATTLE MILK-Reference-Cited by-同舟云学术

PECULIARITIES OF CHEESE MANUFACTURED FROM BROWN CARPATHIAN CATTLE MILK

Published:2021-05-27 Issue: Volume:61 Page:216-225
ISSN:2312-0223
Container-title:Animal Breeding and Genetics
language:
Short-container-title:Anim. Breed. and Genet.

Author:

Rieznykova N. L.^ORCID,Slyvka I. M.^ORCID

Abstract

Investigation of commercialization possibility of highly endangered Brown Carpathian cattle milk was done at 5 cheese samples. Samples were done on different European high-mountainous cheese-making technologies. Certain physical-and-chemical characteristics of the samples were studied and the organoleptic evaluation was done. It was found, that the milk of Brown Carpathian cattle is valuable from the point of view of its commercialization. Making of cheese from the milk of Brown Carpathian cattle on different technologies showed the superiority of French Beaufort technology for the milk of the breed on texture, taste and aroma of prepared cheese.

Publisher

Publishing House of National Academy Agrarian Sciences of Ukraine

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