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Fermentinių ir lydytų sūrių gamyba

Pieno perdirbimo technologija

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Atsižvelgiant į tarptautinius prekybos reikalavimus, sūriai klasifikuojami pagal tris pagrindines savybes: brandinimo proceso ypatybes, riebumą ir kietumą. Pagal brandinimo proceso ypatybes sūriai gali būti skirstomi į brandintus ir šviežius:
1. Brandinti sūriai brandinami iš esmės veikiant paviršinei mikroflorai arba sūrio masėje esančiai mikroflorai. Specifinės brandintų sūrių grupės yra pelėsiniai ir sūryminiai sūriai.
2. Švieži sūriai nebrandinami.


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Fermentinių ir lydytų sūrių gamyba
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  • Free
  • Available on iPad, iPhone and Mac.
  • Category: Professional & Technical
  • Published: Aug 01, 2015
  • Publisher: UtenosRPMC
  • Seller: UtenosRPMC
  • Print Length: 155 Pages
  • Language: Lithuanian
  • Version: 1.0
  • Requirements: This book can only be viewed on an iOS device with Apple Books on iOS 12 or later, or an iPad with iBooks 2 or later and iOS 5 or later, an iPhone with iOS 8.4 or later, or a Mac with OS X 10.9 or later.

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