%0 Journal Article
%T NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
%A Mayorov, A.A.
%A Sidenko, Y.A.
%A Musina, O.N.
%K Cheesemaking, rheological characteristics, cheese curd, dynamics of milk coagulation, strength, elasticity
%J Food Processing: Techniques and Technology
%D 2017
%N 45
%P 6
%I Kemerovo State University