Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
- Authors: Ostroumov L.A.1, Khavrov I.V.1, Ostroumov LA1, Havrov IV1
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- Issue: No 5 (2011)
- Pages: 40-41
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322295
- ID: 322295
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Abstract
Effects of milk temperature, temperature of coagulation, cheese grains treatment
on taste, flavor and consistency, raw materials usage for the soft acid- rennet
cheeses manufacturing are considered.
on taste, flavor and consistency, raw materials usage for the soft acid- rennet
cheeses manufacturing are considered.
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