T. Khovzun, A. Shakh, V. Karaka, А. Piatrushchanka
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RESEARCH OF PARAMETERS OF THE SINK AND DISINFECTION BY WORKING OUT OF THE DIFFERENTIATED MODES OF APPLICATION OF NEW DOMESTIC MEANS FOR SANITARY PROCESSING OF CHEESE FORMS IN LABORATORY CONDITIONS
The washing ability and antimicrobial activity of the developed domestic products for the sanitary processing of cheese molds have been studied. Differentiated modes of application of new agents in laboratory conditions using various methods of washing and disinfection have been developed. The tests carried out made it possible to determine the main factors influencing the washing and disinfecting process of the tested agents and to optimize their compositions in terms of the main components and additives
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