Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
- Authors: Sadovaya T.N.1, Shabanova O.V.1, Sadovaya TN1, Shabanova OV1
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Affiliations:
- Issue: No 6 (2011)
- Pages: 20-21
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322242
- ID: 322242
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Abstract
Results of the study of microbiological and biochemical special issues of ripening of the cheese received with
P. roqueforti application are given.
P. roqueforti application are given.
Keywords
About the authors
Tat'yana Nikolaevna Sadovaya
Ol'ga Vladimirovna Shabanova
Email: kalorya@kanevskaya.ru
T N Sadovaya
O V Shabanova
References
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты. - М.: ДеЛи принт, 2003.
- Шергина И.А., Перфильев Г.Д., Остроухова И.Л. и др. Особенности биотехнологии и выработки сыров с плесневой микрофлорой по всей массе // Сыроделие и маслоделие. 2006. № 5.
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