Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

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.
Read the full article 

Keywords: cheese termoacid, brine, dry salting, injection, full salting in the curd.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2023, All rights reserved
Development by ITMO University © 2013