Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep's milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Stap...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2001-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200104-0001_changes-in-some-microbiological-and-chemical-parameters-during-the-ripening-of-sheep-cheese-at-different-temper.php |