The evaluation of fresh cheese with basil addition
The aim of the study was to assess the fresh cheese with the addition of basil in the form of hydrosol (H1 - 1.0 mL; H2 - 1.25 mL; H3 - 1.50 mL; H4 - 1.75 ml to 1 L of milk). The samples of fresh cheeses were evaluated sensory by Time-Intensity method and chemically (fat content, dry matter, titrabl...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2016-10-01
|
| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/2209 |