T. Khovzun, A. Shakh, V. Karaka, А. Piatrushchanka
{"title":"在实验室条件下，通过对国内新型奶酪卫生加工方法的差异化应用模式，对水槽参数和消毒进行研究","authors":"T. Khovzun, A. Shakh, V. Karaka, А. Piatrushchanka","doi":"10.47612/2220-8755-2019-14-166-175","DOIUrl":null,"url":null,"abstract":"The washing ability and antimicrobial activity of the developed domestic products for the sanitary processing of cheese molds have been studied. Differentiated modes of application of new agents in laboratory conditions using various methods of washing and disinfection have been developed. The tests carried out made it possible to determine the main factors influencing the washing and disinfecting process of the tested agents and to optimize their compositions in terms of the main components and additives","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"RESEARCH OF PARAMETERS OF THE SINK AND DISINFECTION BY WORKING OUT OF THE DIFFERENTIATED MODES OF APPLICATION OF NEW DOMESTIC MEANS FOR SANITARY PROCESSING OF CHEESE FORMS IN LABORATORY CONDITIONS\",\"authors\":\"T. Khovzun, A. Shakh, V. Karaka, А. Piatrushchanka\",\"doi\":\"10.47612/2220-8755-2019-14-166-175\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The washing ability and antimicrobial activity of the developed domestic products for the sanitary processing of cheese molds have been studied. Differentiated modes of application of new agents in laboratory conditions using various methods of washing and disinfection have been developed. The tests carried out made it possible to determine the main factors influencing the washing and disinfecting process of the tested agents and to optimize their compositions in terms of the main components and additives\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-166-175\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-166-175","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
RESEARCH OF PARAMETERS OF THE SINK AND DISINFECTION BY WORKING OUT OF THE DIFFERENTIATED MODES OF APPLICATION OF NEW DOMESTIC MEANS FOR SANITARY PROCESSING OF CHEESE FORMS IN LABORATORY CONDITIONS
The washing ability and antimicrobial activity of the developed domestic products for the sanitary processing of cheese molds have been studied. Differentiated modes of application of new agents in laboratory conditions using various methods of washing and disinfection have been developed. The tests carried out made it possible to determine the main factors influencing the washing and disinfecting process of the tested agents and to optimize their compositions in terms of the main components and additives
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