Encyclopedia
Skwašivanie
Souring is the process of curd formation in milk and its processed products under the influence of starter microorganisms. Souring is accompanied by a decrease in the indicator of active acidity (pH) and an increase in lactic acid content1.
2008. No. 24. Art. 2801.
Federal Law No. 88-FZ dated June 12, 2008 "Technical Regulation on Milk and Dairy Products", as amended on June 12, 2008, Article 9, subpara. 10 // RSFSR. ↩