Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-11
Alexander Prosekov, Anastasiya Grishkova, Aleksandr Belov
Milk coagulation time is one of the main factors in cheese production as it affects both clot formation and final quality. To control this factor, milk producers apply solutions with a specific pH level as part of milk-converting enzyme preparations before the coagulation stage. This measure ensures a more complete transition of chymosin and pepsin into the solution, activates enzyme preparations, and solves the problem of poor-quality water. In this research, a stabilizing solution increased the milk-clotting activity of enzyme preparations and stabilized them against the thermal treatment during the milk coagulation stage of cheese production. Lower amount of enzyme introduced for milk coagulation purposes could reduce the cheese production costs.
{"title":"Effect of Stabilizing Solution on Specific Activity and Thermal Stability of Rennet Preparations","authors":"Alexander Prosekov, Anastasiya Grishkova, Aleksandr Belov","doi":"10.21603/2073-4018-2023-4-11","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-11","url":null,"abstract":"Milk coagulation time is one of the main factors in cheese production as it affects both clot formation and final quality. To control this factor, milk producers apply solutions with a specific pH level as part of milk-converting enzyme preparations before the coagulation stage. This measure ensures a more complete transition of chymosin and pepsin into the solution, activates enzyme preparations, and solves the problem of poor-quality water. In this research, a stabilizing solution increased the milk-clotting activity of enzyme preparations and stabilized them against the thermal treatment during the milk coagulation stage of cheese production. Lower amount of enzyme introduced for milk coagulation purposes could reduce the cheese production costs.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"13 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-8
N. Kopaneva, Natalya Gavrilova, N. Chernopolskaya
The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with a wide variety of beneficial biological activities. Its unique diversity makes it inherent part of many healthy eating patterns. Expanding the range of cheeses is an urgent task that the domestic food industry has to tackle in order to meet the goals set by the State Strategy, i. e., improving food quality and safety. The research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix developed by Milkmix Universal (St. Peterburg, Russia), and starter-culture mix purchased from LACTOFERM (Italy), which served as the main biotechnological component to improve cheese quality, safety, and shelf-life. The work was carried out on the premises of the Federal Altai Scientific Center for Agrobiotechnologies (Barnaul, Russia). The experimental data underwent mathematical and statistical processing to reveal the optimal technological production parameters for a new sort of semi-hard cheese with a high curd scalding temperature. The article introduces the new formulation, chemical composition, nutritional profile, and energy value of the new dairy product. The technology was patented (RF No. 2800825).
{"title":"Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature","authors":"N. Kopaneva, Natalya Gavrilova, N. Chernopolskaya","doi":"10.21603/2073-4018-2023-4-8","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-8","url":null,"abstract":"The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with a wide variety of beneficial biological activities. Its unique diversity makes it inherent part of many healthy eating patterns. Expanding the range of cheeses is an urgent task that the domestic food industry has to tackle in order to meet the goals set by the State Strategy, i. e., improving food quality and safety. The research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix developed by Milkmix Universal (St. Peterburg, Russia), and starter-culture mix purchased from LACTOFERM (Italy), which served as the main biotechnological component to improve cheese quality, safety, and shelf-life. The work was carried out on the premises of the Federal Altai Scientific Center for Agrobiotechnologies (Barnaul, Russia). The experimental data underwent mathematical and statistical processing to reveal the optimal technological production parameters for a new sort of semi-hard cheese with a high curd scalding temperature. The article introduces the new formulation, chemical composition, nutritional profile, and energy value of the new dairy product. The technology was patented (RF No. 2800825).","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"47 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-7
Galina Donskaya, L. Krekker, Elena Kolosova, Viktor Drozhzhin, Varazdat Karapetyan
Certain dairy products are known for their antiradiation properties. This article opens with some theoretical aspects of long-term radiation exposure and prevention of free radical processes to move on to the methods that counteract oxidative stress and cell damage in the human body. The empirical part of the research featured the radioprotective properties of milk thistle (Silybum), which were determined by conventional analytical and physico-chemical methods. Milk thistle seed flour was studied for antioxidant activity, which appeared to be 2,400 times as high as that of pasteurized milk. The research objective was to develop a dairy product fortified with milk thistle: to reveal the optimal dose of milk thistle flour, to define the technology that would preserve the antioxidant properties, and to select the most efficient introduction method. The mineral composition of milk thistle flour (100 g) included 1006.66 mg Ca, 457.19 mg Mg, 1082.71 mg K; 1.62 mg Cu, 6.07 mg Z, 8.26 mg Fe, and 701.48 mg P. Eggshells served as a source of calcium to fortify the drink. The resulting fermented dairy product with milk thistle flour proved to be functional as it demonstrated alimentary action against radiostrontium. One glass (200 ml) contained 1,000 mg Calcium, which exceeded the daily physiological need. The study also involved microbiological and sensory evaluation, which proved that the samples fermented with acidophilic starter culture had the optimal sensory profile.
{"title":"Natural Radioprotectors of Plant Origin in Dairy Industry","authors":"Galina Donskaya, L. Krekker, Elena Kolosova, Viktor Drozhzhin, Varazdat Karapetyan","doi":"10.21603/2073-4018-2023-4-7","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-7","url":null,"abstract":"Certain dairy products are known for their antiradiation properties. This article opens with some theoretical aspects of long-term radiation exposure and prevention of free radical processes to move on to the methods that counteract oxidative stress and cell damage in the human body. The empirical part of the research featured the radioprotective properties of milk thistle (Silybum), which were determined by conventional analytical and physico-chemical methods. Milk thistle seed flour was studied for antioxidant activity, which appeared to be 2,400 times as high as that of pasteurized milk. The research objective was to develop a dairy product fortified with milk thistle: to reveal the optimal dose of milk thistle flour, to define the technology that would preserve the antioxidant properties, and to select the most efficient introduction method. The mineral composition of milk thistle flour (100 g) included 1006.66 mg Ca, 457.19 mg Mg, 1082.71 mg K; 1.62 mg Cu, 6.07 mg Z, 8.26 mg Fe, and 701.48 mg P. Eggshells served as a source of calcium to fortify the drink. The resulting fermented dairy product with milk thistle flour proved to be functional as it demonstrated alimentary action against radiostrontium. One glass (200 ml) contained 1,000 mg Calcium, which exceeded the daily physiological need. The study also involved microbiological and sensory evaluation, which proved that the samples fermented with acidophilic starter culture had the optimal sensory profile.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-20
Galina Sviridenko, A. Shishkina, V. Kalabushkin, E. Uskova
The article describes the changes in the physicochemical and rheological parameters of various natural cheeses after their thermomechanical processing. The experimental heat-treated cheeses consisted of natural cheese, citrate-phosphate emulsifying salt, and water. The test parameters involved mass fraction of moisture and fat, active acidity, elastic modulus, dynamic viscosity, and tg δ, i.e., the loss vs. elastic modulus ratio. All these indicators affected the functional properties of the resulting pizza cheeses. Citrate-phosphate emulsifying salts increased the buffer capacity and stabilized the active acidity of the heat-treated cheeses relative to the natural cheese samples, blue cheeses and cheddared cheese masses being the only exceptions. Emulsifying salts and water reduced the fat content. The thermal treatment also lowered such indicators as elastic modulus, dynamic viscosity, and tg δ, which affected the consistency of the final product. After the thermomechanical processing, the natural cheeses became less dense but more elastic, plastic, and loose. Their physicochemical and rheological characteristics changed, which means that the thermal treatment gave the resulting heat-treated pizza cheeses some functionally useful properties.
{"title":"Effect of Thermal Treatment on Physicochemical, Structural, and Mechanical Properties of Natural Cheese","authors":"Galina Sviridenko, A. Shishkina, V. Kalabushkin, E. Uskova","doi":"10.21603/2073-4018-2023-4-20","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-20","url":null,"abstract":"The article describes the changes in the physicochemical and rheological parameters of various natural cheeses after their thermomechanical processing. The experimental heat-treated cheeses consisted of natural cheese, citrate-phosphate emulsifying salt, and water. The test parameters involved mass fraction of moisture and fat, active acidity, elastic modulus, dynamic viscosity, and tg δ, i.e., the loss vs. elastic modulus ratio. All these indicators affected the functional properties of the resulting pizza cheeses. Citrate-phosphate emulsifying salts increased the buffer capacity and stabilized the active acidity of the heat-treated cheeses relative to the natural cheese samples, blue cheeses and cheddared cheese masses being the only exceptions. Emulsifying salts and water reduced the fat content. The thermal treatment also lowered such indicators as elastic modulus, dynamic viscosity, and tg δ, which affected the consistency of the final product. After the thermomechanical processing, the natural cheeses became less dense but more elastic, plastic, and loose. Their physicochemical and rheological characteristics changed, which means that the thermal treatment gave the resulting heat-treated pizza cheeses some functionally useful properties.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"182 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-3
Tat'yana Volkova
The article focuses on the ambiguous interpretation of the term «permeate». The dominant directions of membrane fractionation with the production of various permeates are analyzed.
文章的重点是对 "渗透物 "一词的模糊解释。文章分析了产生各种渗透物的膜分离的主要方向。
{"title":"Let’s talk about permeates","authors":"Tat'yana Volkova","doi":"10.21603/2073-4018-2023-4-3","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-3","url":null,"abstract":"The article focuses on the ambiguous interpretation of the term «permeate». The dominant directions of membrane fractionation with the production of various permeates are analyzed.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"16 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-17
Galina Sviridenko, V. Kalabushkin, A. Shishkina, E. Uskova
The research featured the effect of thermal treatment on various types of natural cheeses and their functional properties, i.e., grating and shredding, melting, fat-release, browning, blistering, and elasticity. Natural and preheated samples underwent a point-scale assessment developed specifically for pizza cheeses by the All-Russian Scientific Research Institute of Butter- and Cheese-Making (Uglich, Russia). Thermal treatment improved the functional properties of natural cheese. In addition, preheated cheese proved to be a more effective and economical pizza ingredient.
{"title":"Effect of Thermal Mechanical Processing on Functional Properties of Natural Cheese","authors":"Galina Sviridenko, V. Kalabushkin, A. Shishkina, E. Uskova","doi":"10.21603/2073-4018-2023-4-17","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-17","url":null,"abstract":"The research featured the effect of thermal treatment on various types of natural cheeses and their functional properties, i.e., grating and shredding, melting, fat-release, browning, blistering, and elasticity. Natural and preheated samples underwent a point-scale assessment developed specifically for pizza cheeses by the All-Russian Scientific Research Institute of Butter- and Cheese-Making (Uglich, Russia). Thermal treatment improved the functional properties of natural cheese. In addition, preheated cheese proved to be a more effective and economical pizza ingredient.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"47 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-12
Lyudmila I. Eliseeva, Konstantin Stepanov, Veronida Egorova
A functional soft cheese has been developed with the addition of rosehip fruits, the most common type of rosehip with a wide variety of populations in Yakutia. The objects of the study were cow’s milk, rosehip fruits, sourdough prepared on Bulgarian stick cultures, milk whey, whey that is obtained at the stages of cheese production and ready-made cheese with an additive During the experiments, the effects of additives on organoleptic parameters and the biochemical composition of cheese were studied. According to the results of the study, the expediency of using rosehip fruits in the production technology of soft cheese is justified.
{"title":"The use of wild berries in soft cheese technology","authors":"Lyudmila I. Eliseeva, Konstantin Stepanov, Veronida Egorova","doi":"10.21603/2073-4018-2023-4-12","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-12","url":null,"abstract":"A functional soft cheese has been developed with the addition of rosehip fruits, the most common type of rosehip with a wide variety of populations in Yakutia. The objects of the study were cow’s milk, rosehip fruits, sourdough prepared on Bulgarian stick cultures, milk whey, whey that is obtained at the stages of cheese production and ready-made cheese with an additive During the experiments, the effects of additives on organoleptic parameters and the biochemical composition of cheese were studied. According to the results of the study, the expediency of using rosehip fruits in the production technology of soft cheese is justified.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"2 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-18
Aleksandr Grachev
The paper introduces a comprehensive review of various approaches to using neural networks in the design of control systems for closed-end agricultural facilities. The empirical part of the study featured technical statistics of agro-industrial enterprises. It applied trained neural networks to agricultural enterprise data for prediction purposes. The resulting root mean square error was 0.120, and the standard deviation did not exceed 0.093. Neural networks proved efficient as part of specialized software for monitoring technical objects of the agro-industrial complex and predicting their development.
{"title":"Neural Networks in Designing Control Systems for Agro-Industrial Enterprises","authors":"Aleksandr Grachev","doi":"10.21603/2073-4018-2023-4-18","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-18","url":null,"abstract":"The paper introduces a comprehensive review of various approaches to using neural networks in the design of control systems for closed-end agricultural facilities. The empirical part of the study featured technical statistics of agro-industrial enterprises. It applied trained neural networks to agricultural enterprise data for prediction purposes. The resulting root mean square error was 0.120, and the standard deviation did not exceed 0.093. Neural networks proved efficient as part of specialized software for monitoring technical objects of the agro-industrial complex and predicting their development.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"110 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-5
I. Kovaleva, Margarita Kudinova
Cheese is a unique product of animal origin. The history of cheese-making dates back millennia, and every nation has its own traditional cheese formulations. Recent decades have seen a growing public interest in craft cheese-making and national cheese-making. As a multinational country, Russia boasts a wide range of traditional cheeses. However, the domestic cheese market belongs mainly to such popular foreign cheese sorts as Mozzarella, Camembert, Tilsit, Brie, etc. The steady increase in consumer demand for cheese products encourages cheese-makers to expand their product range, and, in their search for new formulations, they often appeal to traditional cheeses, e.g., those produced in the Altai Region. Despite this trend, the average annual per capita consumption of cheese in Russia remains at 6.5 kg while in some other developed countries this criterion is as high as 16 kg. The present development assessment of the Russian cheese-making industry showed a severe shortage in domestic direct-application starter cultures. Russian cheese-makers prefer imported recombinant milk-clotting enzymes, which significantly hampers industrial development. A new domestic production could provide enough raw materials to satisfy the growing demand for rennet products. At present, the raw milk production capabilities cannot meet the ever-increasing needs. The domestic market of dairy raw materials is dominated by cow milk while goat milk and sheep milk are associated mainly with soft cheeses, and buffalo milk occupies a very narrow sector of craft cheese-making.
{"title":"Regional Prospects of Cheese Making Industry: Current Status and Development","authors":"I. Kovaleva, Margarita Kudinova","doi":"10.21603/2073-4018-2023-4-5","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-5","url":null,"abstract":"Cheese is a unique product of animal origin. The history of cheese-making dates back millennia, and every nation has its own traditional cheese formulations. Recent decades have seen a growing public interest in craft cheese-making and national cheese-making. As a multinational country, Russia boasts a wide range of traditional cheeses. However, the domestic cheese market belongs mainly to such popular foreign cheese sorts as Mozzarella, Camembert, Tilsit, Brie, etc. The steady increase in consumer demand for cheese products encourages cheese-makers to expand their product range, and, in their search for new formulations, they often appeal to traditional cheeses, e.g., those produced in the Altai Region. Despite this trend, the average annual per capita consumption of cheese in Russia remains at 6.5 kg while in some other developed countries this criterion is as high as 16 kg. The present development assessment of the Russian cheese-making industry showed a severe shortage in domestic direct-application starter cultures. Russian cheese-makers prefer imported recombinant milk-clotting enzymes, which significantly hampers industrial development. A new domestic production could provide enough raw materials to satisfy the growing demand for rennet products. At present, the raw milk production capabilities cannot meet the ever-increasing needs. The domestic market of dairy raw materials is dominated by cow milk while goat milk and sheep milk are associated mainly with soft cheeses, and buffalo milk occupies a very narrow sector of craft cheese-making.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"59 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-2
Elena Orlova, V. Kalabushkin, Elena Alekseeva
The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences
{"title":"The Influence Of Smoking Modes On Color Formationsausage Processed Cheeses","authors":"Elena Orlova, V. Kalabushkin, Elena Alekseeva","doi":"10.21603/2073-4018-2023-4-2","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-2","url":null,"abstract":"The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"60 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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