%0 Journal Article
%T Effect of Initial pH of ”Russian Cheese” (Syr Rossiysky) on Proteolysis during Ripening
%A Lepilkina, O.V.
%A Grigorieva, A.I.
%K cheese, active acidity, ripening, lactose hydrolysis, proteolysis, peptide profile, taste, consistency
%J Cheese- and buttermaking
%D 2025
%N 0
%P 7
%I Kemerovo State University