THE INNOVATIVE METHOD OF HEAT TREATMENT OF LIQUID FOOD MEDIA

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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.

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Bibliographic Details
Main Authors:	I. A. Kuznetsova, A. V. Kuznetsov, L. A. Kistanova
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-08-01
Series:	Современная наука и инновации
Subjects:	cheese making cheese salting brine regeneration cavitation heat generator
Online Access:	https://msi.elpub.ru/jour/article/view/159
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