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Issue Title
 
Vol 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract  PDF (Eng)  similar documents
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
"... characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat ..."
 
Vol 4, No 2 (2021) Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses Abstract  similar documents
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova
"... and the regularities of changes in the organoleptic, physicochemical and microbiological characteristics of Camembert ..."
 
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
"... did not have a significant effect on the taste characteristics of the cheeses: in both variants ..."
 
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