@article{Lepilkina2025effect, author={Lepilkina, O.V. and Grigorieva, A.I.}, title={Effect of Initial pH of ”Russian Cheese” (Syr Rossiysky) on Proteolysis during Ripening}, journal={Cheese- and buttermaking}, publisher={Kemerovo State University}, year={2025}, pages={36-43}, volume={0}, issue={2}, }