Physico-chemical characteristics of blue moulded cheese
2000
Laikoja, K. | Mandel, A. | Paern, J. (Estonian Agricultural Univ., Tartu (Estonia). Inst. of Dairy)
Today white or blue mould cheeses are not produced in Estonia. The objective of this research was to determine the average primary and final chemical and physical characteristics of blue moulded cheese produced in laboratory conditions for optimisation of technological process for production of blue moulded cheese. The flow sheet for production of blue moulded cheese with application of started and mould cultures available on Estonian market was developed.
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Библиографическая информация
Издатель
Latvia University of Agriculture
Нумерация страниц
p. 198-201
Другие темы
Investigacion; Propiedades fisicoquimicas; Fermentacion; Aminoacidos; Produccion; Acide amine; Propriete physicochimique
Язык
Английский
Примечание
Summary (En)
2 tables; 4 ref.
ISBN Международный стандартный книжный номер
9984-596-28-1
Переведенный заголовок
Zila siera, kas nogatavojies pelejuma ietekme, fizikali kimisko ipasibu raksturojums
Тип
Summary; Conference
Источник
[Reports of the International Scientific Conference "Science. Latvia. Europe", Jelgava, Latvia, 22-24 May 2000], Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2000.- ISBN 9984-596-28-1. 331 p.
Конференция
International Scientific Conference: Science. Latvia. Europe, Jelgava (Latvia), 22-24 May 2000
2000-08-15
AGRIS AP
Поставщик данных
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