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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova
Формат:	Artigo
Хэл сонгох:	Russo
Хэвлэсэн:	Maykop State Technological University 2021-12-01
Цуврал:	Новые технологии
Нөхцлүүд:	goat milk cow milk mozzarella cheese starter culture probiotic cultures microscopy thermal stability coagulability organoleptic and physico-chemical indicators functional properties
Онлайн хандалт:	https://newtechology.mkgtu.ru/jour/article/view/525
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!