УДК: 637.33
A. B. Berdinskikh, E. S. Barykina, O. P. Neverova
Summary The article discusses the key technological aspects of the production of Cheddar cheese, which occupies an important place among popular hard cheeses around the world. The main stages of the technological process are described, including milk pasteurization, application of starter cultures, rennet coagulation, processing of cheese grains, pressing and maturation.
Keywords: production, hard cheese, features, production technology.
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