Research of the effects of tamiz and microorganisms in the production of brinza and cheese
Автор: Alisherova N.B., Choriеv A.J., Shokirova M.M.
Журнал: Экономика и социум @ekonomika-socium
Рубрика: Основной раздел
Статья в выпуске: 7 (98), 2022 года.
Бесплатный доступ
Cheese and brynza are food products made by fermenting and processing milk. It is made from cow's, sheep's, goat's, buffalo's milk or a mixture of them. Cheese is good for people who need these substances because of its long-term storage of fats, proteins, calcium and phosphorus minerals. That's why 100 grams of cheese a day provides the body with the necessary minerals and vitamins. This article also discusses information about cheese and cheese, as well as the role of droplets and microorganisms in their production.
Milk fermenting enzyme, micrococci, bacterial starters, lactic acid rods, lactic acid streptococci, pasteurization
Короткий адрес: https://sciup.org/140299156
IDR: 140299156
Список литературы Research of the effects of tamiz and microorganisms in the production of brinza and cheese
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