Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
1. Skott, R. Proizvodstvo syra / R.Skott, R.Robinson, R.Uilbi. Perevod s angl. - CPb: Izdatel'stvo «Professiya», 2012. - 464 s.
2. GOST 33480-2015 «Syr tvorozhnyy. Obschie tehnicheskie usloviya».
3. Phadungath, C. Cream cheese products: A review / C.Phadungath // Journal of Science and Technology. 2005. V. 27. P. 191-199.
4. Volodin, D.N. Standartizaciya moloka po belku v tehnologii proizvodstva syrov / D.N.Volodin [i dr.] // Syrodelie i maslodelie. 2021. № 5. S. 62-63.
5. Volodin, D.N. Proizvodstvo tvoroga s ispol'zovaniem membrannogo frakcionirovaniya/ D.N.Volodin [i dr.] // Pererabotka moloka. 2022. № 4. S. 20-21.
6. Cassano, Alfredo & Drioli, Enrico. (2014). Integrated Membrane Operations: In the Food Production.https://doi.org/10.1515/9783110285666.
7. Schulz-Collins D., Senge B. Acid- and acid/rennet-curd cheeses part A: Quark, cream cheese and related varieties. Editor(s): Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee, Cheese: Chemistry, Physics and Microbiology. - Academic Press. V. 2. 2004. P. 301-328. https://doi.org/10.1016/S1874-558X(04)80049-6
8. Wolfschoon Pombo, A.F. Cream cheese: historical, manufacturing, and physico-chemical aspects/ A.F.Wolfschoon Pombo// International Dairy Journal. 2020. V. 10. https://doi.org/10.1016/j.idairyj.2020.104948.8