ОВЕЧЬЕ МОЛОКО - ПОТЕНЦИАЛЬНЫЙ СЫРЬЕВОЙ РЕСУРС ДЛЯ РАЗВИТИЯ ПРОИЗВОДСТВА ФУНКЦИОНАЛЬНЫХ ПРОДУКТОВ ПИТАНИЯ
https://doi.org/10.33236/2307-910X-2019-2-26-166-175
Аннотация
Качество овечьего молока имеет первостепенное значение для качества производимых из него молочных продуктов. В обзорной статье представлены факторы, влияющие на качество молока овец и молочной продукции. Некоторые из этих факторов, таких как генотип овец, трудно контролировать, но другие факторы окружающей среды, такие как питание и управление дойным стадом, возможно, регулировать для производства высококачественного молока.
Об авторах
Т. В. Вобликова
Ставропольский государственный аграрный университет
Россия
Россия
О. В. Кригер
Кемеровский государственный университет
Россия
Россия
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Рецензия
Для цитирования:
Вобликова Т.В., Кригер О.В. ОВЕЧЬЕ МОЛОКО - ПОТЕНЦИАЛЬНЫЙ СЫРЬЕВОЙ РЕСУРС ДЛЯ РАЗВИТИЯ ПРОИЗВОДСТВА ФУНКЦИОНАЛЬНЫХ ПРОДУКТОВ ПИТАНИЯ. Современная наука и инновации. 2019;(2):166-175. https://doi.org/10.33236/2307-910X-2019-2-26-166-175
For citation:
Voblikova T.V., Krieger O.V. SHEEP MILK - THE POTENTIAL RAW RESOURCE FOR DEVELOPMENT OF PRODUCTION OF FUNCTIONAL FOOD. Modern Science and Innovations. 2019;(2):166-175. (In Russ.) https://doi.org/10.33236/2307-910X-2019-2-26-166-175
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