TY  JOUR
TI  Effect of Acid-Forming Microflora on Sensory Profile of Cheese with Low-Temperature Second Thermal Treatment
KW  cheese
KW  sensory profile
KW  appearance
KW  taste
KW  aroma
KW  consistency
KW  consumer preferences
KW  acid-forming microorganisms
KW  Lactococcus lactis subsp. lactis
KW  Lactococcus cremoris
KW  Streptococcus thermophilus
JO  Dairy industry
AU  Sviridenko, G.M.
AU  Shukhalova, O.M.
AU  Mamykin, D.S.
PY  2024
IS  0
PB  Kemerovo State University