Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing
- 作者: Manukyan S.S1
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隶属关系:
- 期: 编号 2 (2013)
- 页面: 44-45
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288326
- ID: 288326
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Degree of anisotropy with penetration of the «Shveitsarskii» cheese sample produced with application of the two-sided pressing was studied. Distribution of moisture in the central part of cheese head high up (high, middle, low) and among cheese mass was also valuated.