Improving the technology of whey-based cheeses

The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have als...

詳細記述

書誌詳細

出版年:	Алматы технологиялық университетінің хабаршысы
主要な著者:	G. N. Zhakupova, M. K. Alimardanova, A. B. Nurtayeva, A. T. Sagandyk, T. E. Yerbolat
フォーマット:	論文
言語:	英語
出版事項:	Almaty Technological University 2022-09-01
主題:	whey secondary processing subsurface whey curdled whey whey cheese
オンライン･アクセス:	https://www.vestnik-atu.kz/jour/article/view/1070