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...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kemerovo State University
2017-06-01
|
| coleção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | http://fptt.ru/stories/archive/45/8.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|