Biological value of the new type of the brine cheese «Ironskii»
- Authors: Vlasova J.A1
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- Issue: No 3 (2017)
- Pages: 28-29
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289567
- ID: 289567
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Abstract
Experimental data concerning study of the amino acids and fatty acids composition of the brine cheese «Ironskii» made with addition of spices and aroma plants are given in the article. Application of the strains of the pure cultures of the lactic acid bacteria of local selection helps to eliminate some defects of the cheese and improve biological value.
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References
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- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты. -М.: ДеЛи принт, 2004. - 804 с.
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