Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese
The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process an...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Institute for Animal Husbandry, Belgrade
2014-01-01
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| シリーズ: | Biotechnology in Animal Husbandry |
| 主題: | |
| オンライン･アクセス: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2014/1450-91561404579S.pdf |
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