Study of the influence of spices on the degree of use of protein in the technology of soft cheese from goat’s milk

Korolchuk, Irina; Yushchenko, Nataliia; Kochubey-Litvinenko, Oxana; Kuzmyk, Uliana

doi:10.24263/2225-2924-2021-27-2-21

SWNUFT

2021

DOI: 10.24263/2225-2924-2021-27-2-21

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Study of the influence of spices on the degree of use of protein in the technology of soft cheese from goat’s milk

Irina Korolchuk¹,

Nataliia Yushchenko²,

Oxana Kochubey-Litvinenko³

et al.

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Study of the influence of spices on the degree of use of protein in the technology of soft cheese from goat’s milk

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