Encyclopedia
Cheddarization
Cheddarization is the process of deep demineralization of the casein-calcium-phosphate complex of milk and (or) curd mass under the action of lactic acid formed during fermentation of lactose (milk sugar) by lactic acid starter cultures, 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 properties1.
Federal Law No. 88-FZ dated June 12, 2008 "Technical Regulations on Milk and Dairy Products", as amended on June 12, 2008, Article 9, subpara. 28 // RSFSR. 2008. No. 24. Art. 2801. ↩
Морфология
Род
Понятие «чеддеризация» женского рода.
Склонение и число
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | чеддеризации | чеддеризаций |
| Д | чеддеризации | чеддеризациям |
| В | чеддеризацию | чеддеризации |
| Т | чеддеризацией | чеддеризациями |
| П | чеддеризации | чеддеризациях |