Technical and technological prospects of cheese formed by the bulk method

Aleksandr Al'bertovich Mayorov; Майоров Александр Альбертович; E A Nikolaeva; Николаева Е А; A A Chupin; Чупин А А; A A Mayorov; Mayorov A A; E A Nikolaeva; Nikolaeva E A; A A Chupin; Chupin A A

Technical and technological prospects of cheese formed by the bulk method

Authors: Mayorov A.A.¹, Nikolaeva EA¹, Chupin AA¹, Mayorov AA¹, Nikolaeva EA¹, Chupin AA¹
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Issue: No 4 (2009)
Pages: 28-30
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287305
ID: 287305

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Abstract
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Abstract

Principle differences of cheeses of the "Rossiiskii" type lye in the way of their formation. But besides these differences there are also some special features that should be taken into account when new cheese plants are designed or the existing ones are reconstructed. Awareness of the specialties of the technological process allows arrange production with minimum risk of getting production reject.

Keywords

Cheese, formation, bulk method

About the authors

A A Mayorov

E A Nikolaeva

A A Chupin

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Technical and technological prospects of cheese formed by the bulk method

Full Text

Abstract

Keywords

About the authors

Aleksandr Al'bertovich Mayorov

E A Nikolaeva

A A Chupin

A A Mayorov

E A Nikolaeva

A A Chupin

References

Supplementary files

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