MICROBIOLOGICAL ASPECTS OF THE PRODUCTION AND STORAGE OF PROCESSED CHEESE

Autor:	Aslanbek B. Maremshaov, Ivan A. Evdokimov, Maria I. Shramko, Natalia N. Nikulnikova, Olga V. Lepilkina
Jazyk:	ruština
Rok vydání:	2022
Předmět:	плавленые сыры бактериальное качество плавленых сыров общее количество микроорганизмов особенности компонентного состава processed cheese bacterial quality of processed cheese the total number of microorgan- isms particularly the component composition Economics as a science HB71-74
Zdroj:	Вестник Северо-Кавказского федерального университета, Vol 0, Iss 1, Pp 85-88 (2022)
Druh dokumentu:	article
ISSN:	2307-907X
Popis:	This article contains an analysis of bacterial condition of the different types of processed cheese. Shows the necessity of the account of the component composition for pasty, ломтевых, sweet cheese, processed cheese with fillers. The regularities of influence of the composition of processed cheese on the total number of microorganisms (QMA) are in process manufacturing and storage.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/b880e8812ab0498b9fb95613ac0b8a2b Zobrazit plný text záznamu View record in DOAJ