Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese

Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese

The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of "Adyheyskyy". The object of...

Full description

Bibliographic Details
Main Authors: Oksana Kochubei-Lytvynenko, Olha Chernyushok, Olena Bilyk, Yulia Bondarenko
Format: Article
Language:English
Published: PC Technology Center 2019-12-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
milk whey
electrospark discharges
magnesium
manganese
soft thermo-acid cheese
Online Access:http://journals.uran.ua/eejet/article/view/183712

Internet

http://journals.uran.ua/eejet/article/view/183712

Similar Items