ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

The study of milk ripening in soft acid-rennet cheeses production

Abstract
Different conditions of milk ripening, coagulability, curd syneresis and solids content in whey as well as soft acid-rennet cheeses organoleptical properties have been studied.
Keywords
Ripening, microorganisms, syneresis, solids, pasteurization, starter, soft cheese, organoleptic properties
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Abstract
Keywords