For citations:

Golovach O., Zhabanos N., Furik N. STUDY OF THE EFFECT OF TEMPERATURE REGIMES USED IN THE MANUFACTURE OF STRETCH-CURD CHEESES (PASTA FILATA) ON THE DYNAMICS OF ACIDIFICATION ACTIVITY AND THE PROTEOLYTIC ACTIVITY OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS CULTURES DURING MILK FERMENTATION. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):135-146. (In Russ.)