Evaluation of selected physico-chemical properties of tvarog produced from extended shelf life milk (ESL)

• Autorzy: Dmytrow I. , Mituniewicz-Malek A. , Dmytrow K. , Antonowicz J.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

acidity; calcium content; coagulation; curd cheese; extended shelf life milk; fat; lactic acid; microfiltration; pasteurized milk; pH; physicochemical index; polyethylene foil; raw milk cheese; storage; titratable acidity; vacuum packaging; water

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2009
• Tom: 12
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume12/issue3/art-01.html

Twórcy

autor

Dmytrow I.

• Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieza Pawla IV/3, 71-459 Szczecin, Poland

autor

Mituniewicz-Malek A.

autor

Dmytrow K.

autor

Antonowicz J.

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