Vlasenko, I., Semko, T. and Palamarchuk, V. 2019. The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese. Technology audit and production reserves. 1, 3(51) (Dec. 2019), 48–52. DOI:https://doi.org/10.15587/2312-8372.2020.192599.