POLYSPECIFIC FROZEN CONCENTRATED STARTERS FOR CHEESES
Abstract
The article reveals the results of the work on the development of production technology of polyspecific frozen concentrated starters for cheeses, as well as on the determination of optimal rates of their application into the milk raw material. Temperature parameters for cheese production that provide desired degree of milk acidity growth during cheese manufacturing process with using developed starters are identified.
About the Authors
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Furik N., Zhabanos N. POLYSPECIFIC FROZEN CONCENTRATED STARTERS FOR CHEESES. Topical Issues of Processing of Meat and Milk Raw Materials. 2015;1(10):80-85. (In Russ.)
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