Topical issues of processing of meat and milk raw materials. :127-135
بيانات النشر:
National Academy of Sciences of Belarus, 2021.
سنة النشر:
2021
الوصف:
The article presents the results of research on the influence of technological factors on the stability of acyltransferase action. It is established that in the production of a product using cottage cheese technology, both by acidic and acid-rennet coagulation, pasteurization of raw milk is advisable at (76±1)°C and it is impractical to increase it to (90±1) ° C. It is determined that transglutaminase exhibits stability of action when used as a raw material not only cow's milk, but also sheep's and goat's milk.
