Cheddarization of milk
28) cheddarization - a process of deep demineralization of the casein-calcium-phosphate complex of milk and (or) curd under the action of lactic acid formed during fermentation of lactose by starter lactic acid microbial flora, or under the action of organic acids (acetic, lactic, citric) during direct acidification of milk. Cheddarization is used in the production of semi-hard and soft cheeses to achieve specific organoleptic properties;
Source: Federal Law No. 88-FZ dated June 12, 2008 (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"
Понятие «чеддеризация молока» женского рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | чеддеризации молока | чеддеризаций молока |
| Д | чеддеризации молока | чеддеризациям молока |
| В | чеддеризацию молока | чеддеризации молока |
| Т | чеддеризацией молока | чеддеризациями молока |
| П | чеддеризации молока | чеддеризациях молока |