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Search results: 6 articles
Search string: thermo-acid clot
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Остроумов Л. А., Смирнова И. А., Захарова Л. М. | CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION | 39 | 4 | 2015 |
| 2 | Смирнова И. А., Гралевская И. В., Афанасьева Е. О. | TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE | 33 | 2 | 2014 |
| 3 | Смирнова И. А., Гралевская И. В., Афанасьева Е. О. | OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING | 32 | 1 | 2014 |
| 4 | Садовая Т. Н. | Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture | 21 | 2 | 2011 |
| 5 | Остроумов Л. А., Хуснуллина Н. В. | The study of acid-rennet milk coagulation with dry nonfat milk addition | 16 | 1 | 2010 |
| 6 | Смирнова И. А., Хатминская М. Д., Смирнов С. А. | Thermo-acid coagulation in the new formulaof the cottage cheese product | 13 | 2 | 2009 |