Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods
The article presents the results of studies of the effect of spore-forming bacteria on the quality and storability of butter depending on the method of its production — cream churning (CC) or high-fat cream transformation (HFCT). A simulation approach was used in conducting the research, including...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-02-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/633 |
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