%0 Journal Article
%T THE CONTRIBUTION OF THE KEMEROVO INSTITUTE  OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
%A Ostroumov, L.A.
%K Milk, protein, breed of cows, lipolysis, coagulation, anisotropy, freezing, drying, mold fungi, soft cheese, whey.
%J Food Processing: Techniques and Technology
%D 2012
%N 26
%P 8
%I Kemerovo State University