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BENEFITS OF CHEESE TECHNOLOGIES OF THERMAL ACID COAGULATION Benefits of cheese technologies of thermal acid coagulation

Published in Cheese- and buttermaking · Pages 35–37 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-3-35-37
Received: 26.05.2023 Accepted: 26.05.2023 Published: 23.01.2024 Language of publication: RUS
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The features of thermal acid protein coagulation are considered, the profitability of technologies for soft cheeses «Caucasian» and «Ricotta» is shown due to a more complete use of the protein components of milk, and an increase in the cheese yield from a unit of raw materials. The possibility of using flavoring components for smoking cheeses to expand the range is shown.
soft cheeses, thermal acid protein coagulation, whey-albumin cheeses, cheese yield
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