wyszukanych pozycji: 2
Optimization and Nutritional Evaluation of Date Bars
ISBN: 9783659218514 / Angielski / Miękka / 2012 / 228 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
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cena:
363,32 zł |
Cheddar Cheese Quality
ISBN: 9783844383515 / Angielski / Miękka / 236 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Cheddar cheese quality is influenced by starter cultures and milk composition. Most suitable and widely used starter cultures for Cheddar cheese manufacturing are Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis. Cheddar is ripened for two months to a year or more. During ripening, microbiological and biochemical changes occur that result in the development of flavor and texture characteristics. These changes are grouped into glycolysis, proteolysis and lipolysis. Ripening is relatively an expensive process and reducing time without destroying the cheese quality has...
Cheddar cheese quality is influenced by starter cultures and milk composition. Most suitable and widely used starter cultures for Cheddar cheese manuf...
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cena:
363,32 zł |