The effects of microbiological quality of goat milk on the quality of Cammember cheese
2007
Kasalica, A.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Miocinovic, D.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Popovic-Vranjes, A.(Poljoprivredni fakultet, Novi Sad (Serbia))
The quality of goat milk has an important influence on the quality of cheese. The aim of this paper is to point out microbiological quality of goat milk on the technological properties of the Cammember cheese.
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书目信息
页码
pp. 50-54
其它主题
Lait de chevre; Qualite
语言
塞尔维亚
注释
Summaries (En, Sr)
2 tables
12 ref.
翻译的标题
Mikrobioloski kvalitet kozjeg mleka za proizvodnju sira Kamember
类型
Conference; Summary
粮农组织大会
Simpozijum Mleko i proizvodi od mleka - kvalitet sirovog mleka, 4, Kladovo (Serbia), 9-13 May 2007
2007-05-15
AGRIS AP