The effect of starter inoculation type on selected qualitative attributes of acid curd cheeses [tvarogs] stored under cooling conditions

• Autorzy: Dmytrow I. , Kryza K. , Dmytrow K.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

acidity; bacterial strain; cheese; chemical change; curd cheese; dairy starter culture; fat; fat oxidation; inoculation; organoleptic attribute; physical change; polyethylene foil; protein; starter culture; storage; vacuum packaging

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2007
• Tom: 10
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume10/issue4/art-04.html

Twórcy

autor

Dmytrow I.

• Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieza Pawla IV/3, 71-459 Szczecin, Poland

autor

Kryza K.

autor

Dmytrow K.