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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书目信息
出版者
Latvia University of Agriculture
页码
p. 198-201
其它主题
Produccion; Fermentacion; Acide amine; Aminoacidos; Propriete physicochimique; Propiedades fisicoquimicas; Investigacion
语言
英语
注释
Summary (En)
2 tables; 4 ref.
ISBN
9984-596-28-1
翻译的标题
Zila siera, kas nogatavojies pelejuma ietekme, fizikali kimisko ipasibu raksturojums
类型
Summary; Conference
来源
[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.
粮农组织大会
International Scientific Conference: Science. Latvia. Europe, Jelgava (Latvia), 22-24 May 2000
2000-08-15
AGRIS AP