State Scientific Institution All-Russian Scientific Research Institute of Butter and Cheese

Author list of organization

• Lepilkina O. V.

List of articles written by the authors of the organization

• pdf  148.527kb doc 148.527kb Views: 1116 Date: 30.09.2013
  Maremshaov A. B. Evdokimov I. A. Gordienko L. A. Shramko M. I. Lepilkina O. V. Fialkova E. A.

  STUDY OF WATER IN THE STRUCTURE OF SWEET PROCESSED CHEESE BY NMR RELAXOMETRY METHODS

  05.00.00 Technical science

  Description

  The quantitative distribution and condition of the water in the structure of processed cheese are defined in this article. The sequence of entering the components in the mixture to melt in the production of sweet processed cheeses is discussed