1. Репозиторий научных публикаций СКФУ
  2. Публикации сотрудников СКФУ
  3. Статьи, проиндексированные в SCOPUS, WOS
Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/26405
Full metadata record
DC FieldValueLanguage
dc.contributor.authorChebotarev, E. A.-
dc.contributor.authorЧеботарев, Е. А.-
dc.contributor.authorSoldatov, A. A.-
dc.contributor.authorСолдатов, А. А.-
dc.contributor.authorYashin, S.O.-
dc.contributor.authorЯшин, С. О.-
dc.date.accessioned2024-02-08T13:34:00Z-
dc.date.available2024-02-08T13:34:00Z-
dc.date.issued2023-
dc.identifier.citationChebotarev, E.A., Soldatov, A.A., Yascin, S.O. Study of the process of transition of milk fat to whey at various stages of cheese production // BIO Web of Conferences. - 2023. - 71. - статья № 01071. - DOI: 10.1051/bioconf/20237101071ru
dc.identifier.urihttp://hdl.handle.net/20.500.12258/26405-
dc.description.abstractThe article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. A study of the fat content and fat globules dispersed composition of cheese whey samples taken at different stages of cheese production was carried out.ru
dc.language.isoenru
dc.relation.ispartofseriesBIO Web of Conferences-
dc.subjectCheese productionru
dc.subjectMilk fatru
dc.subjectWheyru
dc.subjectCheese wheyru
dc.titleStudy of the process of transition of milk fat to whey at various stages of cheese productionru
dc.typeСтатьяru
vkr.instИнженерный институтru
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

Files in This Item:
File SizeFormat 
scopusresults 2882 .pdf
  Restricted Access		133.07 kBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.