STUDY OF MILK PRE-TREATMENT METHODS AND MODES OF RIPENING ON ITS PROPERTIES IN CHEESE MAKING
Studies were made into the methods of preparatory preparation of milk in cheese making. The effect of heat and thermo-mechanical treatment of milk, temperature conditions of ripening on the chemical composition, viscosity, physico-chemical and organoleptic characteristics of milk and their changes during ripening was studied. The factors having a significant impact on the change in milk indices during ripening are established. The methods of preparatory heat treatment that have a positive effect on milk applicability for cheese making are determined.