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Production optimization of probiotic soft cheese made from goat's and cow's milk
The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable s...
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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: |
Croatian Dairy Union
2006-07-01
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| シリーズ: | Mljekarstvo |
| 主題: | |
| オンライン･アクセス: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=6969 |
| タグ: |
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