Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet

By Rani M.   Verma N.S.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 369-375

Elsevier

Access to resources Recommend Favorite

Nutritive Composition of Tarag, the Traditional Naturally-Fermented Goat Milk in China

By Zhang Heping   Wang Jungguo   Chen Yongfu   Yun Yueying   Sun Tiansong   Li Haiping   Guo Mingruo  

Ecology of Food and Nutrition, Vol. 48, Iss. 2, 2009-03 ,pp. : 112-122

Routledge Ltd

Access to resources Recommend Favorite

Manufacture of yoghurt from stored frozen sheep's milk

By Katsiari M.C.   Voutsinas L.P.   Kondyli E.  

Food Chemistry, Vol. 77, Iss. 4, 2002-06 ,pp. : 413-420

Elsevier

Access to resources Recommend Favorite

The effects of certain factors on the properties of yoghurt made from ewe's milk

By Bonczar G.   Wszolek M.   Siuta A.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 85-91

Elsevier

Access to resources Recommend Favorite

Microbiology of ''Orinotyri'', a ewe's milk cheese from the Greek mountains

By Prodromou K.   Thasitou P.   Haritonidou E.   Tzanetakis N.   Litopoulou-Tzanetaki E.  

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 319-328

Elsevier

Access to resources Recommend Favorite