Ripening process of «Osinniy» cheese

Authors

  • H. Kalmykova

Keywords:

termoacid cheese, ripening, temperature, biochemical parameters, moisture, active acidity

Abstract

This article describes the results of studies of the maturation process with fermentation thermoacid cheese curd. Defined rational modes of carrying out the process of maturation. These studies helped to improve the organoleptic and biochemical characteristics thermoacid cheese.

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References

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Published

2014-06-25

How to Cite

Kalmykova, H. (2014). Ripening process of «Osinniy» cheese. FOOD RESOURCES, 2(02), 94–97. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/427

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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