Analysis of the cheese components’ influence on the dehydration process under reduced pressure

This work is aimed at studying the influence of various components’ content on the process of vacuum dehydration. It was found that with an increase in the proportion of fat in dry matter from 10 to 20 %, the duration of disinfection increases by 4 %. The further grows of the fat proportion from 20...

Full description

Bibliographic Details
Main Authors: Ermolaev V. A., Kechkin I. A., Makhacheva E. V., Romanenko A. I., Tarakanova V. V.
Format: Article
Language:English
Published: EDP Sciences 2020-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/full_html/2020/11/bioconf_fies-20_00009/bioconf_fies-20_00009.html