Development of the technology of «Mozzarella» goat cheese with specified functional properties
The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2021-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/525 |