The study of the physicochemical properties of soft cheese made with untraditional ingredients

@inproceedings{Oboznaya2014TheSO,
  title={The study of the physicochemical properties of soft cheese made with untraditional ingredients},
  author={Margarita Oboznaya and Dmitry Prasol},
  year={2014}
}
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and milk recombination is an important task. Stable quality is the most important criteria. Soft cheese production is rapidly developed with the low complexity of technology. Wide range and organoleptic advantages compared with traditional types of cheese give hope to meet the consumer demand. Development of combined products of soft cheese with inclusion the proteins and fats of vegetable origin in… CONTINUE READING