Алматы технологиялық университетінің хабаршысы (Jan 2021)

THE STUDY OF TEMPERATURE INFLUENCE ON TECHNOLOGICAL AND MICROBIOLOGICAL PARAMETERS DURING STORAGE OF GOAT MILK

  • Zh. K. Shadyarova,
  • D. B. Kurmangaliyeva,
  • N. . Lantseva,
  • G. T. Yusupova

Journal volume & issue
Vol. 0, no. 1
pp. 18 – 23

Abstract

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The article contains technical and microbiological data of molecular biological and viral molecular biotechnological characteristics of a two-stage heat treatment. The practical significance of the article-Temperature regimes 60, 65, 70°C retain the basic physical, chemical and technological properties, provide microbiological stability of milk and retain the suitability of its quality when assembling the container up to 72 hours.

Keywords