Professor of the Department of Technology and Organization of Catering of the SUSU Institute of Sport, Tourism and Service Sobhi Ahmed Azab Al-Suhaymi, together with his colleagues from Egypt, the UAE and Poland, developed and substantiated a new technology of producing white cheese resistant to fungal and bacterial infections. The result was published in the famous Toxins international journal.
Modern dairy products market dictates the conditions for modern cheeses to remain safe for as long as possible and retain their commercial taste.
