The properties and acceptability of fresh cheese produced using the mixture probiotic culture
Investigation and production of dairy food with probiotic cultures isincreasing due to its health and nutritive benefits. In this paper the probiotic fresh cheese was produced from skim milk samples with 0,1% fat (A) and 1,0% fat (B). Fermentation of skim milk samples was conducted at 40°C by 2% add...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Croatian Dairy Union
2002-06-01
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| Rangatū: | Mljekarstvo |
| Ngā marau: | |
| Urunga tuihono: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3519 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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