A high level of moisture in fat-fre

A high level of moisture in fat-free solids is associated with a rapid degradation of cheese proteins during ripening, a risk of unbalanced flavor and an excessively weak body, while a low content of salt in moisture may allow growth of undesirable microflora.

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Өөх үнэ төлбөргүй хатуу чийгийн өндөр түвшинд боловсорч гүйцээд үед бяслаг уураг нь хурдацтай доройтол холбоотой байдаг, тэнцвэргүй амт ба хэт сул дорой бие эрсдэл, харин чийг давс бага агуулга хүсээгүй микрофлорын өсөлтийг зөвшөөрч болно.

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