HIGHLIGHTS
- who: Food Science et al. from the Using quantitative measures in production, applied technological processes, and some additives, a standard is provided in the final productThus, products with similar chemical structures, close quality, and the same textural structure are obtained. The effort to obtain a final product at certain standards and the same quality by using pasteurized milk and starter culture in more hygienic conditions in the production of industrial-type Orgu cheese has ensured that the values obtained as a result of the analysis are in a narrower range. Looking at the examples of traditional Orgu . . .
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