OPTIMIZATION OF THE DEGREE OF HYDROLYSIS OF NORMALIZED MILK MIXTURE FOR LACTOSE-FREE CHEESE PRODUCTION

L. Bahdanava; V. Bobrova; Y. Bondarenko

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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Bahdanava L., Bobrova V., Bondarenko Y. OPTIMIZATION OF THE DEGREE OF HYDROLYSIS OF NORMALIZED MILK MIXTURE FOR LACTOSE-FREE CHEESE PRODUCTION. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):177-186. (In Russ.)

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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