The quality of milk and cheese of sheep of East Frisian and Romanov breeds and their crossbreeds
https://doi.org/10.26897/2074-0840-2021-4-26-30
Abstract
The article presents data on the physico-chemical parameters, technological properties of milk and the quality of cheese obtained from sheep of the East Frisian and Romanov breeds and their crossbreeds. The information about sheep’s milk with possible deviations from normal milk in terms of titrated acidity and thermal stability is presented.
About the Authors
A. S. Shuvarikov
FGBOU IN RGAU-MSHA named after K.A. Timiryazev
Russian Federation
Russian Federation
S. A. Khatataev
FGBNU VNIIPlem
Russian Federation
Russian Federation
O. N. Pastukh
FGBOU IN RGAU-MSHA named after K.A. Timiryazev
Russian Federation
Russian Federation
E. V. Zhukova
FGBOU IN RGAU-MSHA named after K.A. Timiryazev
Russian Federation
Russian Federation
E. S. Korobeynik
LLC “Tver harvest"
Russian Federation
Russian Federation
N. N. Makarova
FGBNU VNIIPlem
Russian Federation
Russian Federation
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Review
For citations:
Shuvarikov A.S., Khatataev S.A., Pastukh O.N., Zhukova E.V., Korobeynik E.S., Makarova N.N. The quality of milk and cheese of sheep of East Frisian and Romanov breeds and their crossbreeds. Sheep, goats, wool business. 2021;(4):26-30. (In Russ.) https://doi.org/10.26897/2074-0840-2021-4-26-30
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