研究季节因素对原料奶中酪蛋白和乳清蛋白含量及奶酪产量的影响

Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI:10.47612/2220-8755-2019-14-142-151

L. Bahdanava, A. Podryabinkina, I. Bahdanau, T. Savelyeva

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引用次数: 0

摘要

本文介绍了原料奶中总蛋白、酪蛋白和乳清蛋白含量的季节变化，并分析了它们对奶酪产量的影响。经测定，原料奶中酪蛋白含量最低的月份为10月和3月，比全国平均水平低18%。建立了干酪产量与总蛋白含量和酪蛋白含量的线性关系。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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STUDYING THE INFLUENCE OF SEASONAL FACTORS ON CASEIN AND WHEY PROTEIN CONTENT IN RAW MILK AND CHEESE YIELD

The article presents the results of research to study seasonal changes in the content of total protein, casein and whey proteins in raw milk and to analyze their impact on cheese yield. It was determined that the lowest casein content in raw milk (18% lower than the national average) was observed in October and March. The linear dependence of the cheese yield on both the total protein content and casein content was established.

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Topical issues of processing of meat and milk raw materials

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