Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring
- Autores: Klenikova E.V.1, Klenikova EV1
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Afiliações:
- Edição: Nº 5 (2011)
- Páginas: 36-37
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322282
- ID: 322282
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Resumo
Items of vital importance for improving organoleptic characteristics of the cheeses with cheddaring and
thermo-mechanical treatment of cheese mass have been considered in the article.
thermo-mechanical treatment of cheese mass have been considered in the article.
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Bibliografia
- Малашенко А.А. Исследование и совершенствование технологии сыров термокислотного осаждения белков: автореф. дис. …канд. техн. наук. - Ставрополь, 2001.
- Смирнова И.А. Биотехнологические аспекты производства термокислотных сыров. - Кемерово, 2002.
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