Technology of the cheese paste Dauriya

Yuriy Yakovlevich Sviridenko; Свириденко Юрий Яковлевич; Gennadiy Dmitrievich Perfil'ev; Перфильев Геннадий Дмитриевич; Irina Nikolaevna Delitskaya; Делицкая Ирина Николаевна; Lyudmila Ivanovna Tetereva; Тетерева Людмила Ивановна; Ol'ga Gennad'evna Gal'tseva; Гальцева Ольга Геннадьевна; Irina Nikolaevna Shergina; Шергина Ирина Николаевна; Yu Ya Sviridenko; Sviridenko Yu Ya; G D Perfil'ev; Perfil'ev G D; I N Delitskaya; Delitskaya I N; L I Tetereva; Tetereva L I; O E Gal'tseva; Gal'tseva O E; I A Shergina; Shergina I A

Technology of the cheese paste Dauriya

Authors: Sviridenko Y.Y.¹, Perfil'ev G.D.¹, Delitskaya I.N.¹, Tetereva L.I.¹, Gal'tseva O.G.¹, Shergina I.N.¹, Sviridenko Y.Y.¹, Perfil'ev GD¹, Delitskaya IN¹, Tetereva LI¹, Gal'tseva OE¹, Shergina IA¹
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Issue: No 1 (2009)
Pages: 40-41
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287163
ID: 287163

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Abstract

A new product with strong aroma and taste of cheese with high temperature of the second heating is introduced. The properties of the product correspond to the definition cheese paste.

Keywords

Cheese paste, flavor, albumin mass

About the authors

Yu Ya Sviridenko

G D Perfil'ev

I N Delitskaya

L I Tetereva

O E Gal'tseva

I A Shergina

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Technology of the cheese paste Dauriya

Full Text

Abstract

Keywords

About the authors

References

Supplementary files

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