Open AccessThe production of the innovative craft cheese "Anchan"
Author(s) -
Tetiana Semko,
Vladyslav Palamarchuk,
Olga Nikolaevna Ivanishcheva,
Olga Vasylyshyna,
Надія Андрусенко,
Kryzhak Liliia,
Olena Pahomska,
Алла Соломон
Publication year - 2022
Publication title -
potravinárstvo
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1778
Subject(s) - pasteurization , food science , lactococcus lactis , cheesemaking , raw milk , fermentation , farmer cheese , probiotic , raw material , chemistry , lactic acid , milk products , biology , bacteria , organic chemistry , genetics