Development of the technology of «Mozzarella» goat cheese with specified functional properties

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova
Médium:	Artigo
Jazyk:	Russo
Vydáno:	Maykop State Technological University 2021-12-01
Edice:	Новые технологии
Témata:	goat milk cow milk mozzarella cheese starter culture probiotic cultures microscopy thermal stability coagulability organoleptic and physico-chemical indicators functional properties
On-line přístup:	https://newtechology.mkgtu.ru/jour/article/view/525
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!