The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese
The object of research is the starter culture used in the production of solid rennet cheese. One of the most problematic places is the selection of the number and composition of bacterial starter cultures for the production of hard cheeses with a low temperature of second heating. During the study...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-12-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/192599 |