QUALITY, SAFETY AND SHELF LIFE OF “RED COTTAGE CHEESE” PRODUCT
New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and the smell of baked milk. The shelf life of "Red Co...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-09-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202003&vol=3&aid=5163 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|