Effect of salting method on the Bulgarian white cheese quality

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Bibliographic Details
Published inAnnals of Agricultural Science, Moshtohor (Egypt) Vol. 33; no. 3
Main Authors El-Kenany, Y.M. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture), Baltadjieva, M
Format Publication
LanguageEnglish
Published 01.09.1995
Subjects
ANALISIS MICROBIOLOGICO
ANALYSE MICROBIOLOGIQUE
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CHEESEMAKING
COMMON SALT
FABRICACION DEL QUESO
FROMAGE A PATE MOLLE
KEEPING QUALITY
LAIT PASTEURISE
LECHE PASTEURIZADA
MICROBIOLOGICAL ANALYSIS
PASTEURIZED MILK
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
QUESO BLANDO
RHEOLOGICAL PROPERTIES
SAL
SEL DE CUISINE
SOFT CHEESE
TECHNOLOGIE FROMAGERE
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