RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS

Due to the high content of fats, moisture and fairly intense breakdown of proteins, soft cheeses have a creamy or curdled consistency. The production of such cheeses with the use of various vegetable additives allows you to make the product more piquant and possessing high nutritional value.

書誌詳細

主要な著者:	A. V. Borisova, E. S. Komarova, D. A. Belyakov, C. A. Myshova, A. V. Sergeeva
フォーマット:	Artigo
言語:	Russo
出版事項:	North-Caucasus Federal University 2022-08-01
シリーズ:	Современная наука и инновации
主題:	cheese soft cheese vegetable raw materials cheese production
オンライン･アクセス:	https://msi.elpub.ru/jour/article/view/185
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