NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
The coagulation of milk mixture is an important technological stage of cheese-making. Peculiar features of curd formation affect the choice of cheese-making conditions and determine the quality of cheese. At the Siberian Research Institute of Cheese- making two instruments and two methods allowing m...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Kemerovo State University
2017-06-01
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| Col·lecció: | Техника и технология пищевых производств |
| Matèries: | |
| Accés en línia: | http://fptt.ru/stories/archive/45/8.pdf |
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