NEWEST TECHNOLOGIES FOR MILK PRODUCTS
Journal Title: ΛΌГOΣ. МИСТЕЦТВО НАУКОВОЇ ДУМКИ - Year 2019, Vol 1, Issue 6
Abstract
The biochemical and physicochemical processes that occur during the process of the latest heating technologies with the extraction of a product from milk, namely soft cheese are considered. The article addresses the problems of the necessary conditions for optimal clot extraction and innovative technological processes that lead to physical and chemical changes in milk products
Authors and Affiliations
Артем Блятон, Ірина Мазуркевич
Keywords
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- EP ID EP662213
- DOI 10.36074/2617-7064.06.00.009
- Views 159
- Downloads 0
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