MICROBIOLOGICAL ASPECTS OF THE PRODUCTION AND STORAGE OF PROCESSED CHEESE

MICROBIOLOGICAL ASPECTS OF THE PRODUCTION AND STORAGE OF PROCESSED CHEESE

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...

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Bibliographic Details
Main Authors: Aslanbek B. Maremshaov, Ivan A. Evdokimov, Maria I. Shramko, Natalia N. Nikulnikova, Olga V. Lepilkina
Format: Article
Language:Russian
Published: North Caucasus Federal University 2022-05-01
Series:Вестник Северо-Кавказского федерального университета
Subjects:
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
Online Access:https://vestnikskfu.elpub.ru/jour/article/view/1444
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