Authentic Cheeses: Microbiology, Starters, and Technological Aspects of Production
S. Danylenko,
V. Bondarchuk,
A. Khablenko
et al.
Abstract:The work is dedicated to the varieties, microbiological peculiarities and technological aspects of production of certain types of authentic cheeses. The purpose of work is to determine the microbiological peculiarities of authentic cheeses, to analyze their varieties and microbiota, to define the biotechnological peculiarities of production of certain types of authentic cheeses. Monographic, constructive, causal analysis and logical generalization methods were used. Cheese is the most popular food product in … Show more
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