Production optimization of probiotic soft cheese made from goat's and cow's milk

Lignende værker

• The properties and acceptability of fresh cheese produced using the mixture probiotic culture
  af: Rajka Božanić, et al.
  Udgivet: (2002-06-01)
• Goat's milk: characteristics and possibility
  af: Ljubica Tratnik, et al.
  Udgivet: (2002-06-01)
• Manufacturing of Camembert type cheese made from goat's and cow's milk and their mixtures
  af: Katarina Tonković, et al.
  Udgivet: (2003-10-01)
• Study of Chemical and Sensory properties of Functional Cheese made from Cow\'s Milk and Soymilk blend
  af: GR Yasaei Mehrjardi, et al.
  Udgivet: (2016-03-01)
• Growth of ABT-5 bacteria culture in whey supplemented with whey protein concentrate
  af: Bojan Matijević, et al.
  Udgivet: (2010-09-01)