Оценка качества творога

КИЦАНУ, Анна

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dc.contributor.author	КИЦАНУ, Анна
dc.date.accessioned	2025-04-22T11:35:54Z
dc.date.available	2025-04-22T11:35:54Z
dc.date.issued	2010
dc.identifier.citation	КИЦАНУ, Анна. Оценка качества творога. In: Lucrări ştiinţifice, Univ. Agrară de Stat din Moldova. 2010, vol. 26: Zootehnie și biotehnologii, pp. 284-288. ISBN 978-9975-64-195-1.	en_US
dc.identifier.isbn	978-9975-64-195-1
dc.identifier.uri	https://repository.utm.md/handle/5014/30960
dc.description.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.	en_US
dc.language.iso	ru	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	lapte de vacâ	en_US
dc.subject	lapte integral	en_US
dc.subject	lapte degresat	en_US
dc.subject	proprietăți fizico-chimice	en_US
dc.subject	materie-primă	en_US
dc.subject	brânză de vaci	en_US
dc.subject	calitatea produsului	en_US
dc.title	Оценка качества творога	en_US
dc.type	Article	en_US