Development of production technology and characteristics of "Angora" - hard cheese made from goat milk
2000
Kozhev, Z. (Vissh Institut po Khranitelna Promishlenost, Plovdiv (Bulgaria))
Investigation and experimental studies have been carried out aimed at developing technology of production hard cheese for graiting made from goat milk trough applyng average temperature conditions of cooking (47-48 C degree).The new product has the following characteristics: dry matter content 59-61%; fat in dry matter 45-47%; salt content 2.3-2.5%; cheese shape: cilindrical shape with D - 250 mm; H - 100-110 mm and 4.7-5 kg weight.
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Библиографическая информация
Эту запись предоставил Institute of Agricultural Economics