Cheeses salting. What's new?
- Authors: Ostrouhova IL1, Ostrouhov DV1, Ostroukhova I.L.1, Ostroukhov D.V.1
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Affiliations:
- Issue: No 6 (2009)
- Pages: 23-24
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287366
- ID: 287366
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Abstract
Study has been undertaken with the aim to establish relations of salting time of the semi-hard cheese and losses of cheese mass at salting depending on cheese mass, moisture content in cheese, temperature and concentration of brine.
About the authors
I L Ostrouhova
D V Ostrouhov
Irina Leonidovna Ostroukhova
Email: uglich-cleese@mail.ru
Dmitriya Vyacheslavovich Ostroukhov
Email: uglich-cleese@mail.ru
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