Open AccessSTUDY OF SOFT CHEESE MICROFLORA
Author(s) -
Sh.A. Ishniyazova,
I.M. Butaeva
Publication year - 2021
Language(s) - English
Resource type - Conference proceedings
DOI - 10.52419/3006-2021-2-110-112
Subject(s) - shelf life , food science , composition (language) , product (mathematics) , computer science , mathematics , chemistry , philosophy , linguistics , geometry
The paper presents the results of studying the composition of the microflora of soft cheese, the dynamics of their change during storage, as well as the optimal shelf life of the finished product.