Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) &q...

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Bibliographic Details
Main Authors: Z. N. Khatko, A. B. Tkhaishaova, M. A. Gasheva
Format: Article
Language:Russian
Published: Maykop State Technological University 2017-12-01
Series:Новые технологии
Subjects:
dried cheese (dry)
innovative dishes
import substitution
culinary products
quality indicators
Online Access:https://newtechology.mkgtu.ru/jour/article/view/65

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