The study of factors affecting the drying process and the quality of dry cheese

The article presents the results of studies of the characteristics of the production of superhard (dry) cheese. The most rational drying method was selected, which allows to increase the consumer properties of the finished product and its shelf life, as well as improve the organoleptic and physico-c...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-02, Vol.640 (3), p.32018
Hauptverfasser:	Slozhenkina, M I, Gorlov, I F, Serova, O P, Bozhkova, S E, Kotova, A S
Format:	Artikel
Sprache:	eng
Schlagworte:	Cheese Dairy products Dietary fiber Freeze drying Freezing Moisture content Optimization Salvia columbariae Seeds Shelf life Water content
Online-Zugang:	Volltext
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