Production of cheese with low temperature of second heating with accelerated ripening
- Авторлар: Sturova Y.G1, Shchetinin MP1, Sturova Y.G1, Shchetinin MP1
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Мекемелер:
- Шығарылым: № 6 (2006)
- Беттер: 16-17
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322521
- ID: 322521
Дәйексөз келтіру
Толық мәтін
Аннотация
Technology for producing cheese with low temperature of second heating has been developed. Application of the bacteria preparations, optimal salting regimes and ripening with changing surrounding temperatures make it possible to reduce time for receiving finish product. Simultaneously the product is characterized by improved quality and active process of flavor and aroma substances accumulation.
Әдебиет тізімі
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