The production of the innovative craft cheese "Anchan"
The analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 10 seconds. Anchan was added to the milk...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2022-10-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1778 |