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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 40-45 (2022)
The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese form
Externí odkaz:
https://doaj.org/article/e8d8e2d25a9046b09f83221524d0d08f
