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October 15, 2026Dairy IndustryOpen Access

What’s new in the standardization of soft cheeses?

Irina Ostroukhova E.V. Topnikova Olga Rumyantseva

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Abstract

Что нового в стандартизации мягких сыров? Информационная статьяИрина Леонидовна Остроухова, канд.техн.наук, старший научный сотрудник

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Cite This Study

Ostroukhova et al. (2026) studied this question.

synapsesocial.com/papers/6ad4612b8f57aa2f197e7db2 https://doi.org/10.21603/1019-8946-2026-5-103

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Effect of storage temperature on the change of microbiological indicators of fresh soft cheese2024
2EVALUATION OF THE QUALITY OF SALTY SOFT CHEESE WITH THE ADDITION OF A VEGETABLE COMPONENT2024
3Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics2024 · 4 citations
4RESEARCH OF CHANGES IN THE STRUCTURAL AND MECHANICAL PROPERTIES OF SEMI-HARD CHEESE DURING DEFROSTING2024
5Reproduction of the technology for the production of “Rossiysky” cheese in laboratory conditions, depending on the quality of milk2024

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