Cheese suitable propertiesof milk powder
- Authors: Lepilkina O.V.1, Ostroukhov D.V.1, Lepilkina OV1, Ostrouhov DV1
-
Affiliations:
- Issue: No 3 (2011)
- Pages: 36-37
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322292
- ID: 322292
Cite item
Abstract
Cheese suitability of milk powder has been studied. Dependence of the cheese suitability characteristics
from the level of non−denatured whey proteins has been established.
from the level of non−denatured whey proteins has been established.
Keywords
About the authors
Ol'ga Valentinovna Lepilkina
Email: uglich-cheese@mail.ru
Dmitriy Vyacheslavovich Ostroukhov
Email: uglich-cheese@mail.ru
O V Lepilkina
D V Ostrouhov