INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE

The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied samples of Cheddar cheese,...

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Veröffentlicht in:	Eureka, Life Sciences Life Sciences, 2020-05, Vol.3 (3), p.48-56
Hauptverfasser:	Samilyk, Marina, Helikh, Anna, Bolgova, Natalia, Yaremenko, Iryna
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Activated carbon Carbohydrates Cheddar cheese Cheese Food additives Microflora Ripening Water content
Online-Zugang:	Volltext
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