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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Russo |
| Publicat: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
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| Col·lecció: | Пищевые системы |
| Matèries: | |
| Accés en línia: | https://www.fsjour.com/jour/article/view/231 |
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