RESEARCH OF TECHNOLOGICAL PARAMETERS OF THE PRODUCTION OF COTTAGE CHEESE FROM SHEEP''S MILK
Studied technological parameters of the production of cottage cheese from sheep's milk. Abstract cheese samples generated by the coagulation of sheep raw milk, pasteurized at different temperatures. It is found that a high degree of use of solids in the manufacture of cottage cheese from sheep milk is observed at a temperature of raw milk pasteurization 80 °C and above.