%0 Journal Article
%T THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE BASED  ON THERMAL ACID CLOTTING OF MILK
%A Utkina, O.S.
%A Achkasova, E.V.
%A Golovkina, V.M.
%K fresh cheeses, curd cheese, thermal acid clotting, citric acid, food and flavoring additives, recipe, Adygei cheese, organoleptic characteristics, physical and chemical indicators.
%J Bulletin of KSAU
%D 2021
%N 0
%P 7
%I Krasnoyarsk State Agrarian University