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Information × Registration Number 0224U001889, (0121U109943) , R & D reports Title Investigate the features of making rennet cheeses from cow's milk, which affect the formation of the main product properties popup.stage_title Дослідити вплив деяких особливостей технологічного процесу (зрілості молока, низької температури) на формування основних властивостей сиру. Head Holovach Myroslav Yo., Кандидат сільськогосподарських наук Registration Date 01-02-2024 Organization Institute of Agrarian Resources and Regional Development of the National Academy of Agrarian Sciences of Ukraine popup.description1 To study technological, microbial-enzymatic and physicochemical processes and to control the process of milk coagulation and the suitability of the clot for processing popup.description2  It was established that high acidity brine positively correlates with the taste properties of cheese, high and medium correlations were established between taste and high and moderate acidity brine, as well as neutral between taste and water brine. Product Description popup.authors Holovach Myroslav Yo. popup.nrat_date 2024-02-01 Close