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EFFECT OF LACTOSE HYDROLYSIS ON SOURDOUGH MICROFLORA IN THE CHEESE MAKING PROCESS

Abstract

The article presents the analysis of studying the influence of the hydrolysis process on microbiological indicators, namely the change in the number of lactic acid microorganisms at different stages of ripening and storage of cheese. Microbiological indicators of safety of lactose-free cheeses according to the developed program are studied.

For citations:


Bahdanava L., Kovaleva V., Bondarenko Y. EFFECT OF LACTOSE HYDROLYSIS ON SOURDOUGH MICROFLORA IN THE CHEESE MAKING PROCESS. Topical Issues of Processing of Meat and Milk Raw Materials. 2023;(18):150-157. (In Russ.)

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ISSN 2220-8755 (Print)