Technological specialtiesof the soft cheese manufacturing
- Autores: Ostroumov LA1, Bobylin VV1, Husnullina NV1
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Afiliações:
- Edição: Nº 2 (2010)
- Páginas: 40-41
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287507
- ID: 287507
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Technological aspects of the soft cheese production are described in the article. Attention is paid to milk coagulation, self-pressing and salting. Classification of the soft acid-rennet cheese is given.
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L Ostroumov
Email: office@kemtipp.ru
V Bobylin
Email: office@kemtipp.ru
N Husnullina
Email: office@kemtipp.ru
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