Methodological recommendation on salting semi-hard cheeses and cheese products
- Authors: Ostroukhova I.L.1, Ostroukhov D.V.1, Ostrouhova IL1, Ostrouhov DV1
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Affiliations:
- Issue: No 2 (2011)
- Pages: 35-
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287806
- ID: 287806
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Abstract
The collection «Methodological recommendations on salting semi-hard cheeses and cheese products in brine» has been published by the All Russian Research Institute of Butter and Cheese Making. It contains results of the investigation carried out by the Institute specialists of the principal patterns of the salting process
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About the authors
Irina Leonidovna Ostroukhova
Email: uglich-cheese@mail.ru
Dmitriy Vyacheslavovich Ostroukhov
Email: uglich-cheese@mail.ru
I L Ostrouhova
D V Ostrouhov