Microbiological control in cheese making: principle elements of the system

Galina Mikhaylovna Sviridenko; Свириденко Галина Михайловна; G M Sviridenko; Sviridenko G M

Microbiological control in cheese making: principle elements of the system

Authors: Sviridenko G.M.¹, Sviridenko GM¹
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Issue: No 2 (2009)
Pages: 34-38
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325004
ID: 325004

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Abstract

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.