Liquid rennet:application at cheeseproduction
- Authors: Murunova G.V.1, Sviridenko Y.Y.1, Municheva T.E.1, Kalinina G.E.1, Murunova GV1, Sviridenko Y.Y.1, Municheva TE1, Kalinina GE1
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Affiliations:
- Issue: No 3 (2011)
- Pages: 38-39
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322299
- ID: 322299
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Abstract
All−Russian Research Institute of Cheese and Butter Making (VNIIMS) are
substantiated. The way to determine a dose of the liquid rennet with the help
of the VNIIMS cup is discussed in details.
Keywords
About the authors
Galina Vasil'evna Murunova
Email: uglich-cheese@mail.ru
Yuriy Yakovlevich Sviridenko
Email: uglich-cheese@mail.ru
Tat'yana Eduardovna Municheva
Email: uglich-cheese@mail.ru
Galina Evgen'evna Kalinina
Email: uglich-cheese@mail.ru
G V Murunova
Yu Ya Sviridenko
T E Municheva
G E Kalinina
References
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