Open AccessSELECTIVE METHODS OF PREPARATION OF MILK RAW MATERIALS IN CHEESE PRODUCTION TECHNOLOGY
Author(s) -
L. Bahdanava,
И. Б. Фролов,
T. A. Savelyeva
Publication year - 2018
Publication title -
vescì nacyânalʹnaj akadèmìì navuk belarusì. seryâ agrarnyh navuk
Language(s) - English
Resource type - Journals
eISSN - 1817-7239
pISSN - 1817-7204
DOI - 10.29235/1817-7204-2018-56-2-234-247
Subject(s) - ultrafiltration (renal) , food science , reverse osmosis , nanofiltration , diafiltration , skimmed milk , raw material , organoleptic , chemistry , modified milk ingredients , total dissolved solids , raw milk , globules of fat , dairy industry , microfiltration , milk fat , environmental science , membrane , chromatography , organic chemistry , biochemistry , environmental engineering , linseed oil