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Beschreibung
Organoleptic evaluation of cheese after 30 days ripening, showing that the technology can be applied to produce a cheese very good sensory characteristics. The best sensory characteristics achieved cheese produced from sheep milk. For the production of cheese samples was used in cows, sheep and a mixture of these two types of milk. According to their physic-chemical composition of cow's milk are according to acidity and amount of fat, but the amount of dry matter was too low. Sheep's milk had a small amount of fat and dry matter, it was not fresh, or had high acidity
Details
| Verlag | LAP Lambert Academic Publishing |
| Ersterscheinung | Juli 2013 |
| Maße | 22 cm x 15 cm x 0.8 cm |
| Gewicht | 191 Gramm |
| Format | Softcover |
| ISBN-13 | 9783659400810 |
| Seiten | 116 |
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