The properties and acceptability of fresh cheese produced using the mixture probiotic culture
Investigation and production of dairy food with probiotic cultures isincreasing due to its health and nutritive benefits. In this paper the probiotic fresh cheese was produced from skim milk samples with 0,1% fat (A) and 1,0% fat (B). Fermentation of skim milk samples was conducted at 40°C by 2% add...
| 出版年: | Mljekarstvo |
|---|---|
| 主要な著者: | , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Croatian Dairy Union
2002-06-01
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| 主題: | |
| オンライン･アクセス: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3519 |