Production of cheese with low temperature of second heating with accelerated ripening

Yu G Sturova; Стурова Ю Г; M P Shchetinin; Щетинин М П; Yu G Sturova; Sturova Yu G; M P Shchetinin; Shchetinin M P

Production of cheese with low temperature of second heating with accelerated ripening

Authors: Sturova Y.G¹, Shchetinin MP¹, Sturova Y.G¹, Shchetinin MP¹
Affiliations:
Issue: No 6 (2006)
Pages: 16-17
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322521
ID: 322521

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Abstract

Technology for producing cheese with low temperature of second heating has been developed. Application of the bacteria preparations, optimal salting regimes and ripening with changing surrounding temperatures make it possible to reduce time for receiving finish product. Simultaneously the product is characterized by improved quality and active process of flavor and aroma substances accumulation.