INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
Theoretical data on the process of rennet cheese melting and characteristics of cheese-melting salts used in the industry are given. It is shown that the process of melting of cottage cheese raw material differs from melting of rennet cheese that is connected with different forms of protein micelles...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2017-09-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/46/6.pdf |