PRACTICAL ASPECTS OF THE APPLICATION OF BACTERIAL STARTER CULTURE IN THE PRODUCTION OF SOUR-CREAM BUTTER OBTAINED ON A CONTINUOUS BUTTER MAKING MACHINES
https://doi.org/10.33236/2307-910X-2019-3-27-73-81
Abstract
The strategy for the development of the food industry is the basis for the formation of a national food quality management system.
About the Authors
Y. V. Lapshenkova
North Caucasus Federal University
Russian Federation
Russian Federation
N. Y. Dykalo
Technical of Dairy Company «Stavropolsky»
Russian Federation
Russian Federation
M. I. Shramko
North Caucasus Federal University
Russian Federation
Russian Federation
M. I. Slozhenkina
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
I. A. Evdokimov
North Caucasus Federal University
Russian Federation
Russian Federation
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Review
For citations:
Lapshenkova Y.V., Dykalo N.Y., Shramko M.I., Slozhenkina M.I., Evdokimov I.A. PRACTICAL ASPECTS OF THE APPLICATION OF BACTERIAL STARTER CULTURE IN THE PRODUCTION OF SOUR-CREAM BUTTER OBTAINED ON A CONTINUOUS BUTTER MAKING MACHINES. Modern Science and Innovations. 2019;(3):69-77. (In Russ.) https://doi.org/10.33236/2307-910X-2019-3-27-73-81
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