Study of the possibility of producing semi-hard cheeses from frozen goat’s milk
The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of research. Studies of defrosted goat’s milk were ca...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Russo |
| Опубликовано: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
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| Серии: | Пищевые системы |
| Предметы: | |
| Online-ссылка: | https://www.fsjour.com/jour/article/view/231 |
| Метки: |
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