%0 Journal Article
%T Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature
%A Kopaneva, N.B.
%A Gavrilova, N.B.
%A Chernopolskaya, N.L.
%K food dairy system, raw milk, milk-and-protein mix, semi-hard cheese, starter cultures
%J Cheese- and buttermaking
%D 2023
%N 0
%P 3
%I Kemerovo State University