Open AccessStudy of quality indicators of fermented-milk cheese obtained from skimmed milk at a controlled content of calcium
Author(s) -
Nataliya Grynchenko,
Daria Tyutyukova,
Pavlo Pyvovarov
Publication year - 2017
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2017.117136
Subject(s) - food science , organoleptic , skimmed milk , chemistry , fermentation , calcium , casein , mouthfeel , whey protein , rennet , lactose , bone decalcification , raw material , organic chemistry , medicine , pathology
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