Effect of milk somatic cell count on curd production, its yield and quality
Annotation
The somatic cell count (SCC) is an important indicator of milk quality. High milk SCC leads to changes in composition and quantity of proteins, which in tern result in decreasing of quality and yield of protein-containing dairy products. The paper defines effect of milk SCC on curd production, its yield and quality. Some advices on the choice of milk to produce curd are given
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