STUDIES ON ACCELERATION OF PENTELEU PASTA FILATA CHEESE RIPENING BY EXOGENES ENZYMES
Cheese is the most valuable dairy product, enjoyed more or less by all the people in the world. Pasta Filata type cheeses make up the world’s second largest manufacturated cheese segment after Cheddar type cheeses. Ripening is a slow and consequently an expensive process that is not fully predictabl...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2011-11-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/7237 |