Microbiological control in cheese making: principle elements of the system
- Autores: Sviridenko G.M.1, Sviridenko GM1
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Afiliações:
- Edição: Nº 2 (2009)
- Páginas: 34-38
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325004
- ID: 325004
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Resumo
Specialists of the All Russian Research Institute of cheese and Butter Making have developed a system for microbiological control at cheese manufacturing. Most important issues of the system are outlined and principle critical risk points, methods and means for controlling are given.
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