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Showing 1 to 1 of 1 for “"HEAT SHOCKED STARTER ADDED"”.
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ΕΠΙΤΑΧΥΝΣΗ ΤΗΣ ΩΡΙΜΑΣΕΩΣ ΤΟΥ ΤΥΡΙΟΥ ΦΕΤΑ
… OF ACID PRODUCTION FROM LACTOSE WAS REDUCED BY HEATING AT 63 C. THE RIPENING OF CHEESES WAS EVALUATED UP TO 8 MONTHS BY DETERMINING THE PH, MOISTURE, FAT, ACID DEGREE VALUE, BRINE CONCENTRATION, TOTAL N, NON PROTEIN N AND N OF AMINO ACIDS, DIACETYL, ACETALDEHYDE AND FREE FATTY ACIDS. …