Changes in protein substances of brynza cheese under the influence of partial replacement of salt with potassium chloride
The results of studies of protein substances of brine cheese from sheep milk with partial replacement of salt with potassium chloride in the amount of 20 and 30 % are presented in the article. Benefits of cheese as a foodstuff are a large number of vitamins B, A, E, it is rich in minerals, includin...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3936 |