THE INNOVATIVE METHOD OF HEAT TREATMENT OF LIQUID FOOD MEDIA
A method of inactivation of the microflora of the "waste" brine after salting cheese using a cavitation heat generator is substantiated and proposed.
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/159 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | A method of inactivation of the microflora of the "waste" brine after salting cheese using a cavitation heat generator is substantiated and proposed. |
|---|---|
| ISSN: | 2307-910X |