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...

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Manylion Llyfryddiaeth

Prif Awduron:	Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova
Fformat:	Artigo
Iaith:	Russo
Cyhoeddwyd:	Maykop State Technological University 2021-12-01
Cyfres:	Новые технологии
Pynciau:	goat milk cow milk mozzarella cheese starter culture probiotic cultures microscopy thermal stability coagulability organoleptic and physico-chemical indicators functional properties
Mynediad Ar-lein:	https://newtechology.mkgtu.ru/jour/article/view/525
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