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The study of the physicochemical properties of soft cheese made with untraditional ingredients
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and milk recombination is an important task. Stable quality is the most important criteria. Soft cheese production is rapidly developed with the low complexity of technology. Wide range and organoleptic a...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PC Technology Center
2014-10-01
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| Colecção: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Assuntos: | |
| Acesso em linha: | http://journals.uran.ua/tarp/article/view/28100 |
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