Zobrazeno 1 - 3
of 3
pro vyhledávání: '"cheese milk heat treatment"'
Publikováno v:
Foods, Vol 10, Iss 1, p 184 (2021)
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10
Externí odkaz:
https://doaj.org/article/4f4dd6f8007249ef8985c26416d695d2
Publikováno v:
Foods, Vol 10, Iss 184, p 184 (2021)
Foods
Volume 10
Issue 1
Foods
Volume 10
Issue 1
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7b3d1e38878008442b640f4040c8f0f
https://www.mdpi.com/2304-8158/10/1/184
https://www.mdpi.com/2304-8158/10/1/184
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