Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
Cheddaring, or curd fusing, affects the quality of cheese. This article features the main stages of cheese maturation and technological methods that provide reliable quality. The results obtained emphasize the importanceof scientific approach to cheese production. The authors promote innovative solutions to the competitive challenges that Russian cheese makers have to face as a result of global economic changes.
cheese, cheese technology, cheddaring, plasticization, thermomechanical processing, sensory properties, quality
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