Tetiana Kuchkova, a PhD student in the specialty 204 “Technology of Production and Processing of Livestock Products,” is conducting experimental research, which is an essential part of her dissertation work, at the Laboratory of Technological Control of Food Products at the Faculty of Food Technology at Sumy National Agrarian University.
As part of her scientific research, she is producing cheese from the milk of cows with different genotypes, followed by a comparative evaluation of the yield of the finished product and its technological parameters. The research aims to substantiate the effect of cow genotype on milk processing properties, which is crucial for increasing the efficiency of dairy production.
