Technology for production of soft portion cheese from reconstituted milk
- Autores: Gavrilova NB1, Pas'ko OV1, Germanskaya LG1, Gavrilova NB1, Pas'ko OV1, Germanskaya LG1
-
Afiliações:
- Edição: Nº 1 (2006)
- Páginas: 33-34
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322473
- ID: 322473
Citar
Texto integral
Resumo
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.
Bibliografia
- 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.
Arquivos suplementares
