Technology for production of soft portion cheese from reconstituted milk
- Авторлар: Gavrilova NB1, Pas'ko OV1, Germanskaya LG1, Gavrilova NB1, Pas'ko OV1, Germanskaya LG1
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Мекемелер:
- Шығарылым: № 1 (2006)
- Беттер: 33-34
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322473
- ID: 322473
Дәйексөз келтіру
Толық мәтін
Аннотация
Technology for receiving soft cheese from reconstituted or recombined milks was developed.
Technological process and physical and chemical characteristics of the product are given in the article.
Technological process and physical and chemical characteristics of the product are given in the article.
Әдебиет тізімі
- Остроумов Л.А., Майоров А.А. Перспективные направления развития отечественного сыроделия//Молочная промышленность. 2005. № 1.
- Скотт Р., Робинсон Р.К., Уилби Р.А. Производство сыра: научные основы и технологии. - СПб.: Профессия, 2005.
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