Use of ultra-high-temperature processing of raw milk to improve cheese quality
The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, w...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-11-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1186 |