TY  JOUR
TI  Storage Stability of Lactose-Free Propionic Acid Cheese Produced by Cheddaring and Thermoplastic Processing
KW  cheddaring
KW  thermoplastic processing
KW  storage stability
KW  mass fraction of moisture
KW  active acidity
KW  water activity
KW  elasticity
KW  maturity
KW  cheese cooking properties
JO  Cheese- and buttermaking
AU  Kuptsova, O.I.
AU  Ivantsova, A.A.
AU  Eliseenko, E.V.
PY  2026
IS  0
PB  Kemerovo State University