Open AccessPECULIARITIES OF CHEESE MANUFACTURED FROM BROWN CARPATHIAN CATTLE MILK
Author(s) -
N. L. Rieznykova,
І. М. Slyvka
Publication year - 2021
Publication title -
animal breeding and genetics
Language(s) - English
Resource type - Journals
eISSN - 2786-8966
pISSN - 2312-0223
DOI - 10.31073/abg.61.25
Subject(s) - brown swiss , breed , food science , commercialization , aroma , organoleptic , biology , geography , zoology , business , marketing
Investigation of commercialization possibility of highly endangered Brown Carpathian cattle milk was done at 5 cheese samples. Samples were done on different European high-mountainous cheese-making technologies. Certain physical-and-chemical characteristics of the samples were studied and the organoleptic evaluation was done. It was found, that the milk of Brown Carpathian cattle is valuable from the point of view of its commercialization. Making of cheese from the milk of Brown Carpathian cattle on different technologies showed the superiority of French Beaufort technology for the milk of the breed on texture, taste and aroma of prepared cheese.