Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Ways to salting of cheese termoacid

UDC 637.3

Ways to salting of cheese termoacid

Калмыкова А.Ф.

Research ways of salting termoacid cheeses with fermentation of the curd. Establish the effect of salting methods on the physico-chemical and organoleptic characteristics these cheeses.
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Keywords: cheese termoacid, brine, dry salting, injection, full salting in the curd.

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