UDC 63

SELECTION OF BACTERIAL CULTURES FOR SEMI‑HARD CHEESES WITH A LOW TEMPERATURE OF SECONDARY HEATING, FORMED USING VARIOUS METHODS. Selection of bacterial cultures for semi‑hard cheeses with a low temperature of secondary heating, formed using various methods.

Published in Cheese- and buttermaking · Issue 3, 2026 · Pages 25–27 · Rubric: Information article
DOI: https://doi.org/10.21603/2073-4018-2026-3-64 · EDN: TAUZPA
Received: 17.08.2026 Accepted: 21.08.2026 Published: 09.09.2026