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Vol 3, No 4 (2020) Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa Abstract  PDF (Eng)  similar documents
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova
"... properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen ..."
 
Vol 6, No 3 (2023) Possibility of using natural cheeses for pizza production Abstract  similar documents
G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin
"... (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type ..."
 
Vol 6, No 1 (2023) Study of the possibility of producing semi-hard cheeses from frozen goat’s milk Abstract  similar documents
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov
"... of goat’s milk on its technological properties: the duration of curd formation in both variants was (30±1 ..."
 
Vol 7, No 1 (2024) Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk Abstract  similar documents
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov
 
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