{"title":"各种农用动物冷冻乳的温度和贮存时间对其工艺性能的影响","authors":"E. Dmitruk, E. Efimova, S. Virina","doi":"10.47612/2220-8755-2019-14-132-141","DOIUrl":null,"url":null,"abstract":"The article presents the results of studies on the influence of temperature and duration of storage of frozen milk of various farm animals on its technological properties. It was found that with an \nincrease in the duration of storage of frozen milk, the organoleptic characteristics of sour-milk and protein products produced using this milk slightly decrease, the yield of protein products and the degree of use of dry substances decrease.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"INFLUENCE OF TEMPERATURE AND DURATION OF STORAGE OF FROZEN MILK OF VARIOUS AGRICULTURAL ANIMALS ON ITS TECHNOLOGICAL PROPERTIES\",\"authors\":\"E. Dmitruk, E. Efimova, S. Virina\",\"doi\":\"10.47612/2220-8755-2019-14-132-141\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents the results of studies on the influence of temperature and duration of storage of frozen milk of various farm animals on its technological properties. It was found that with an \\nincrease in the duration of storage of frozen milk, the organoleptic characteristics of sour-milk and protein products produced using this milk slightly decrease, the yield of protein products and the degree of use of dry substances decrease.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-132-141\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-132-141","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
INFLUENCE OF TEMPERATURE AND DURATION OF STORAGE OF FROZEN MILK OF VARIOUS AGRICULTURAL ANIMALS ON ITS TECHNOLOGICAL PROPERTIES
The article presents the results of studies on the influence of temperature and duration of storage of frozen milk of various farm animals on its technological properties. It was found that with an
increase in the duration of storage of frozen milk, the organoleptic characteristics of sour-milk and protein products produced using this milk slightly decrease, the yield of protein products and the degree of use of dry substances decrease.