Lanzhenko L. Development of the technology of functionality hard cheese

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U001863

Thesis Registration Form

0416U001863.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

13-04-2016

Specialized Academic Board

Д.41.088.02

Essay

The dissertation is devoted to scientific justification and development of the technology of pressed hard cheese with Bifidobacteria with low temperature of second heating and high levels of lactic acid fermentation with the use of starter compositions with Bifidobacteria and Lactobacteria. Reducing the duration of ripening functionality hard cheese through the use of Bifidobacteria in the composition of the starter for its production has been experimentally proved and scientifically justified.

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Files

1. Дисертація Л.О. Ланженко.pdf

2. aref.doc.doc

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