Lactose fermentation at Camembert, made by classic and stabilised
In our experiments the fermentation of lactose at Camembert type cheese by classic and stabilised technology was monitored. In each of the two technologies two experiments were made. The difference between these two technologies is in pH level, which drops below 5 by classic technology and remains a...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2002-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2713 |
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