RESEARCH OF ORGANOLEPTIC PARAMETERS OF DUTCH CHEESE, PRODUCED FROM MILK OF COWS OF DIFFERENT BREEDS

The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manage marketing strategies at cheese realization. The work presents the results of studying organoleptic properties of Dutch cheese, produced of milk of cows of different breeds, traditionally bred in the Northern-Eastern region of Ukraine. For studying an influence of cows feeding on exclusive properties of hard cheese, traditional food rations o... Mehr ...