Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk. The study of defrosted sheep’s milk (experiment) was carried ou...

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Bibliographic Details
Main Authors: V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-04-01
Series:Пищевые системы
Subjects:
sheep’s milk
freezing
defrosting
cheese- like properties
brine cheese
organoleptic characteristics
Online Access:https://www.fsjour.com/jour/article/view/422
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