Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Documenti analoghi

• Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk
  di: V. A. Mordvinova, et al.
  Pubblicazione: (2024-04-01)
• Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese
  di: Erhan Sulejmani, et al.
  Pubblicazione: (2021-01-01)
• Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening
  di: Aliakbar Gholamhosseinpour, et al.
  Pubblicazione: (2024-05-01)
• Can frozen stored curd be used for making caprine white brined cheese?
  di: Nemanja Kljajevic, et al.
  Pubblicazione: (2025-01-01)
• Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage
  di: Katarina Lisak Jakopović, et al.
  Pubblicazione: (2024-09-01)