Ways to salt cheese
- Authors: Mayorov A.A1, Mironenko I.M1
-
Affiliations:
- Issue: No 3 (2013)
- Pages: 22-26
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288358
- ID: 288358
Cite item
Abstract
Various methods and equipment applied for cheese salting are considered. Cheese salting is an obligatory element of all existing technologies used for cheese manufacturing. Salt is an important factor determining mass exchanging processes (consistency formation) that stabilizes biochemical and microbiological processes in cheese (taste formation) that finally considerably effects quality and yield of finish product.
Full Text
![Restricted Access](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
About the authors
A. A Mayorov
Email: sibniis.altai@mail.ru
I. M Mironenko
Email: sibniis.altai@mail.ru
References
Supplementary files
![](/img/style/loading.gif)