Technological specialtiesof the soft cheese manufacturing

Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access


Technological aspects of the soft cheese production are described in the article. Attention is paid to milk coagulation, self-pressing and salting. Classification of the soft acid-rennet cheese is given.


This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies