Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese
Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage chees...
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University of Pretoria
2013
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| Online Access: | http://hdl.handle.net/2263/26061 Boikhutso, JM 2010, Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese, MInstAgrar dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26061 > http://upetd.up.ac.za/thesis/available/etd-07042011-162527/ |
Internet
http://hdl.handle.net/2263/26061Boikhutso, JM 2010, Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese, MInstAgrar dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26061 >
http://upetd.up.ac.za/thesis/available/etd-07042011-162527/