ХІМІЧНИЙ СКЛАД І ТЕХНОЛОГІЧНІ ВЛАСТИВОСТІ БУЙВОЛИНОГО, КРОВ’ЯЧОГО, ОВЕЧОГО МОЛОКА ТА ЇХ СУМІШЕЙ ПРИ ВИРОБНИЦТВІСИРУ БРИНЗА
Comprehensive research of biochemical composition and processing properties of buffalo, cow and sheep milk in the same environmental conditions was conducted, milk processing properties for rennet cheese production were explored, economic effectiveness of certain milk and milk mixture types was defined.