Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4/issue2/volume4
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Bonczar G. , Walczycka M. , Gamrat M. , Janiec J. , Szpak B. 2001. THE INFLUENCE OF SOME FACTORS ON TEXTURE OF FRESH CHEESE, EJPAU 4/issue2/volume4(2), #07.
Available Online: http://www.ejpau.media.pl/volume4/issue2/volume4/issue2/food/art-07.html

THE INFLUENCE OF SOME FACTORS ON TEXTURE OF FRESH CHEESE

Genowefa Bonczar, Maria Walczycka, Marta Gamrat, Joanna Janiec, Bartłomiej Szpak

 

ABSTRACT

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Key words: ewes’ milk, cheese mass, composition, pasteurisation temperature, mesophilic starter, thermophilic starter, calcium chloride, and texture. Error: articles/volume4/issue2/volume4/issue2/food/art-07.html is not uploaded to the server