Special features of formation of the organoleptic indices of cheese products
- Authors: Mordvinova V.A1, Lepilkina O.V1, Ostrouhova I.L1, Samoilov A.V1
-
Affiliations:
- Issue: No 2 (2012)
- Pages: 31-33
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287998
- ID: 287998
Cite item
Open Access
Access granted
Abstract
The article contains information about milk fat replacement with various types of replacers and impacts of the replacers on the organopleptic indices of the semi- hard cheese products during ripening and storage
Keywords
Full Text
About the authors
V. A Mordvinova
Email: uglich-cheese@mail.ru
O. V Lepilkina
Email: uglich-cheese@mail.ru
I. L Ostrouhova
Email: uglich-cheese@mail.ru
A. V Samoilov
References
Supplementary files
