The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese

Authors: Vlasenko, Iryna, Semko, Tetiana, Palamarchuk, Vladyslav

Source: Technology audit and production reserves; Том 1, № 3(51) (2020): Chemical engineering; 48-52
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 48-52
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 48-52

Subject Terms: 2. Zero hunger, hard cheeses, bacterial starter cultures, starter cultures, lactic acid bacteria, milk-curdling enzymes, 0404 agricultural biotechnology, UDC 637.354:579.67, УДК 637.354:579.67, тверді сири, бактеріальні закваски, заквашувальні культури, молочнокислі бактерії, молокозгортаючі ферменти, 04 agricultural and veterinary sciences, твердые сыры, бактериальные закваски, заквасочные культуры, молочнокислые бактерии, молокосвертывающие ферменты

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Access URL: http://journals.uran.ua/tarp/article/download/192599/196085
https://www.neliti.com/publications/313112/the-influence-of-the-composition-of-bacterial-starter-cultures-on-the-maturation
http://journals.uran.ua/tarp/article/view/192599