Development of the modern protective technologies for reduction losses in cheese making

New information is given about innovative complex technology for reduction of cheese losses at their production, storage and sale. The technology includes simultaneous and successive realization of the sanitarian-hygienic measures at the enterprises using disinfecting agents of the prolonged action «Biopag». It is also necessary to carry out ripening, storage and sale of cheese with application of special innovative materials with improved protective action - safe antimicrobial compositions «Allyusyr» with increased acting period and tare and packaging materials modified with concentrates of the additives AMD «Basko»

cheese, antimicrobial protection, losses, hygienic safety, disinfection of long action, anti-moulds protection, disinfecting agents «Biopag», compositions, anti-microbial films