Аграрный вестник Урала № 01 (93) 2012
ИнженерияУДК:637.344.8
Research of technology of protein-carbohydrate weight for processed cheese product
The influence of the kind and quantity of grain components on a fermentation (curling) of a dairy-grain mixture in an acid- rennet way was studied.
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References:
1. Kravchenko E. F., Dunaev A. V., Volkova T. A. Produkty iz vtorichnogo molochnogo syrya dlya retseptur plavlenyh
syrov // Syrodelie i maslodelie. 2010. # 2. S. 14–16.
2. Dunaev A. V., Sokolova N. YU., Konovalova T. M. Resursosberegayuschie tehnologii plavlenyh syrov i syrnyh
produktov // Syrodelie i maslodelie. 2010. # 2. S. 11–13.
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