Work

Cheddaring and Thermomechanical Processing in Cheese Production

Year: 2025

Type: article

Abstract: Cheddaring, or curd fusing, affects the quality of cheese. This article features the main stages of cheese maturation and technological methods that provide reliable quality. The results obtained emphasize the importanceof scientific approach to cheese production. The authors promote innovative solutions to the competitive challenges that Russian cheese makers have to face as a result of global economic changes.

Source: Cheesemaking and buttermaking

DOI: 10.21603/2073-4018-2025-4-34

Authors: Irina Loginova, Natalia Moshkina, Grigory Rogov

Institution: All-Russian Scientific Research Institute of Butter and Cheese Making

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W4416939040

FWCI:

Cites: 17

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