Development of Production Technology of Camembert Cheese
碩士 === 大同大學 === 生物工程學系(所) === 104 === Camembert cheese is a soft, ripening cheese. The pasteurized milk was coagulated by rennet. The curd was transferred to molds to drain the whey. The fresh cheese was steeped in salt water, then surface was sprayed spores of Pennicillum candidum. The white myceli...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66115993551181020935 |