The quality analysis of cheese with mould inside dough.
The aim of this work was quality analyse of cheese samples with mould Penicilium requeforti inside dough. The samples of cheese were evaluated in day of production and day of packaging after 22 days of maturation during 10 moths. From the physico-chemical properties were monitored mainly changes of...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2013-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/165 |