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Application of Method of Measuring Bioelectric Potential for Evaluation of Milk Fitness in Production of Curd Cheese

机译：测量生物电潜力方法评价乳酸乳酸奶酪的应用方法

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The quality and yield of the finished product - cottage cheese - are influenced by various factors, including technological: the quality of raw milk, methods of coagulation of milk proteins, methods of processing the bunch, etc. Under the quality of raw milk for the production of cottage cheese, in the first place, it is necessary to understand the protein content in milk and its fractional composition. However, the qualitative and quantitative indicators of raw milk in Russia today can not ensure a high level of competitiveness of domestic producers in the world market. Therefore, an important place should be taken by questions of improving the quality of raw milk and its compliance with a set of indicators regulated by regulatory legal documents. A superficially localized biologically active centers on the body of cows can play a certain role in regulating the quality of milk, using which, by measuring the level of bioelectric potential, one can predict not only the physiological state of the animal, but also certain technological characteristics of the milk produced.
机译：成品 - 奶酪的质量和产量 - 受到各种因素的影响，包括技术：原料牛奶的质量，牛奶蛋白的凝血方法，加工束等方法的原料牛奶的质量首先生产奶酪的生产是必须了解牛奶中的蛋白质含量及其分数。然而，今天俄罗斯的原料牛奶的定性和定量指标不能确保世界市场的国内生产商的高度竞争力。因此，应通过提高原料牛奶质量及其遵守法规法律文件规定的一套指标的问题来采取一个重要的地方。在奶牛体内的一定局部局部化的生物活性中心可以在调节牛奶的质量方面发挥一定的作用，通过测量生物电势水平，可以不仅可以预测动物的生理状态，而且可以某种技术产生的牛奶的特征。

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