The Physicochemical Quality of Traditional Burduf Cheese
نویسندگان
چکیده
منابع مشابه
Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
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15 صفحه اولcharacterization of poosti cheese, a traditional raw sheep cheese during ripening: physicochemical, microbial and micro-structural aspects
background and objectives: this study is the first research on the physiochemical characteristics, microbial population and microstructure of poosti cheese over 90-days of ripening. the main difference between poosti cheese and other types of traditional cheese is the skin, which is used for its storage. materials and methods: physicochemical characteristics including moisture, salt, ph, acidit...
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ژورنال
عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
سال: 2013
ISSN: 2344-5300,2344-2344
DOI: 10.15835/buasvmcn-fst:9461