Special technological issues of the new slime cheese production

V A Mordvinova; Mordvinova V A; A V Chubenko; Chubenko A V; G D Perfil'ev; Perfil'ev G D; L S Matevosyan; Matevosyan L S; Valentina Aleksandrovna Mordvinova; Мордвинова Валентина Александровна; Alla Vladimirovna Chubenko; Чубенко Алла Владимировна; Gennadiy Dmitrievich Perfil'ev; Перфильев Геннадий Дмитриевич; Liana Sinasarovna Matevosyan; Матевосян Лиана Синасаровна

Special technological issues of the new slime cheese production

Authors: Mordvinova VA¹, Chubenko AV¹, Perfil'ev GD¹, Matevosyan LS¹, Mordvinova V.A.¹, Chubenko A.V.¹, Perfil'ev G.D.¹, Matevosyan L.S.¹
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Issue: No 6 (2010)
Pages: 13-15
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287730
ID: 287730

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Abstract
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Abstract

Results of the study aimed at creation of the slime cheeses technology are given. Types and rates of the starter cultures microflora have been chosen. Parameters of the cheese grains treatment, ways and duration of formation, new technology and starter cultures selection have been established.

Keywords

slime cheeses, new technology, starter cultures selection

About the authors

V A Mordvinova

A V Chubenko

G D Perfil'ev

L S Matevosyan

References

Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты.- М.: ДеЛи принт, 2003. Cogan T.M. Dairy Ind. Interkationce, 1996, 41(1).

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Special technological issues of the new slime cheese production

Full Text

Abstract

Keywords

About the authors

References

Supplementary files

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