Technological specialtiesof the soft cheese manufacturing
- Authors: Ostroumov LA1, Bobylin VV1, Husnullina NV1
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Affiliations:
- Issue: No 2 (2010)
- Pages: 40-41
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287507
- ID: 287507
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Abstract
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.
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About the authors
L A Ostroumov
Email: office@kemtipp.ru
V V Bobylin
Email: office@kemtipp.ru
N V Husnullina
Email: office@kemtipp.ru
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