Оценка качества творога

Abstract

It is known that milk is a food product consumed by the population, both in kind and the main raw material for a wide range of dairy products. Among them a special place in cottage cheese, which is a milk protein concentrate high nutritional and biological value. Therefore, according to the current standard SM-104 95% of the investigated milk samples meet the requirements of first grade, and 5% - second grade. Thus, all estimated installment of milk meet the technological requirements for making cheese. Physico-chemical indicators all kinds of cheese comply with the requirements of the standard.