%0 Journal Article
%T Storage Stability of Lactose-Free Propionic Acid Cheese Produced by Cheddaring and Thermoplastic Processing
%A Kuptsova, O.I.
%A Ivantsova, A.A.
%A Eliseenko, E.V.
%K cheddaring, thermoplastic processing, storage stability, mass fraction of moisture, active acidity, water activity, elasticity, maturity, cheese cooking properties
%J Cheese- and buttermaking
%D 2026
%N 0
%P 8
%I Kemerovo State University