Recipe of the soft cheese made of cow, goat and camel milks
- Authors: Tultabaeva TC.1, Tultabaeva T.C.1
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- Issue: No 5 (2010)
- Pages: 32-33
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287683
- ID: 287683
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Abstract
The mathematical treatment of the data resulted in receiving maximum values of the components ratios (the recipes) that allow produce combined soft cheese from the whole cow, goat and camel milks without limiting amino-acids (102 points)
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