Manufacture of a deep ripened, low-calory, dietetic, skim milk soft cheese
1987
Dumitrescu, M. | Resul, R. | Mavromati, E. | Ciuperca, C. | Ciupeiu, C.
The processing technology of deep ripened low calory cow milk partially skimmed (0,5-0,6 fat) soft cheese with a thin rind is presented. The final ripening (5-6 days) is achieved in shrinkable PVC-film. The new product, called "Dieta" cheese represents an important source of protein with a high biologic value and of calcium, being recommended in the rational nutrition of those subjected to a low lipid diet (with minimum animal fat content)
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书目信息
页码
pp. 73-80
其它主题
Technologie fromagere; Roumanie/ aliment de regime; Metodos; Fabricacion del queso; Composicion; Fromage a pate molle; Rumania/ alimentos dieteticos; Lait ecreme
语言
罗马尼亚语； 摩尔多瓦语； 摩尔多瓦
注释
ref.; Summaries (En, Fr, De, Ru)
类型
Summary
1989-08-15
AGRIS AP