Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk
The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk. The study of defrosted sheep’s milk (experiment) was carried ou...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-04-01
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| Colecção: | Пищевые системы |
| Assuntos: | |
| Acesso em linha: | https://www.fsjour.com/jour/article/view/422 |
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