Cheese production with chedderization and thermomechanicaltreatment of cheese mass
- Authors: Shergin AN1, Lepilkina OV1, Shergina IA1, Shergin AN1, Lepilkina OV1, Shergina IA1
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- Issue: No 2 (2004)
- Pages: 41-44
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322741
- ID: 322741
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References
- Диланян З.Х. Сыроделие. - М.: Легкая и пищевая промышленность, 1984.
- Caric, M. Ripened Cheese: Varieties Native to Balkan Countries. In: Cheese: Chemistry, Physics and Microbiology, 1993. Vol. 2. Major Cheese Groups. Ed.: Fox, P.P., Chapman and Hall.
- Dimov N., Kirov N., Omakov H., Georgi jev, I., Ko ev. A., Denkov, C., Mineva, P., Petrova, N. аnd Konfortob, A. Handbook of Dairy Technology. - 1984, Zemizdat, Sofia.
- Predrag D. Pudja, Spasenija D. Milanovic Kashkaval cheese: manufacture and ripening characteristics. -From: 6th Cheese Syposium, 13-14 april, 2000, T.M.
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