Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods.
P Knysz, M Gondek, R Pyz-Łukasik, M Ziomek, Ł Drozd… - 2018 - cabidigitallibrary.org
The aim of the study was to determine the variability in the chemical composition and
nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and …
nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and …
Evaluation of the quality of raw milk for yogurt production
105 EVALUATION OF THE QUALITY OF RAW MILK FOR YOGURT PRODUCTION Tatjana
Kalevska1, Daniela Nikolovska Nedelkoska1, Viktorija Sta Page 1 105 JOURNAL OF …
Kalevska1, Daniela Nikolovska Nedelkoska1, Viktorija Sta Page 1 105 JOURNAL OF …
[PDF][PDF] Skład chemiczny i wartość odżywcza regionalnych serów podpuszczkowych produkowanych metodą tradycyjną
P Knysz, M Gondek, R Pyz-Łukasik, M Ziomek, Ł Drozd… - Med. Weter, 2018 - academia.edu
The aim of the study was to determine the variability in the chemical composition and
nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and …
nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and …
[PDF][PDF] Investigating and comparing the physicochemical, microbial and sensory characteristics of traditional and pasteurized siahmazgi cheese
ZK Moradi, N Nasiri, E Tabari… - Saudi Journal of Nursing …, 2019 - academia.edu
Healthy food production is the main priority of food technology and dairy products which
plays an important role in the household food basket. Traditional dairy products take a large …
plays an important role in the household food basket. Traditional dairy products take a large …
[PDF][PDF] Quality of milk for the production of white brined cheese
T Kalevska, Z Uzunoska, V Stamatovska… - … of University of Ruse, 2017 - conf.uni-ruse.bg
The aim of the research was to examine the quality and technological suitability of cow's milk
for the production of white brined cheese. To this end, the physico-chemical composition …
for the production of white brined cheese. To this end, the physico-chemical composition …