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Information × Registration Number 0223U002112, 0122U002061 , R & D reports Title Research of technological parameters of process acceleration ripening of hard cheeses popup.stage_title Head Shuhai Myroslava О., Registration Date 10-02-2023 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  The currently known methods of accelerating the ripening of rennet cheeses have been analyzed. The influence of technological factors on ripening and on the organoleptic parameters of hard cheeses was studied in order to intensify proteolysis and shorten the ripening period. It was determined that the most economically beneficial way to reduce the ripening period of cheeses is the optimization of technological parameters in the production of hard rennet cheeses with a low temperature of the second heating. Based on the results of the work, "Recommendations for cheese-making enterprises on shortening the ripening period of hard cheeses" were developed. Product Description popup.authors Bunetskyi Volodymyr M. Orlyuk Yuriy T. Fedenko Yuriy I. Tsolan Ludmila V. popup.nrat_date 2023-02-10 Close