Assistant Professor Kotlyar E.O.. together with TM-53 group students (specialists) at the department in the D-1111 laboratory 17 November conducted a laboratory lesson in discipline “Special Technologies of Dairy Products” on the topic: “Studying the effect of the type and dose of salts on the process and quality of melted cheese”.

The melted cheeses are a product, made from different rennet cheeses for melting, cheese, butter, other dairy products by their heat treatment with the addition of melt salts. Correct selection. The students were convinced of this 5 course, When conducted research to assess the quality of finished melted cheese.