Cheeses with blowing defect
Blowing defect of cheeses refers to undesirable openness of the cheeses interior. It is a result of unwanted microbial metabolism. Production of hard- and semi-hard chesses require methods and/or preservatives to make sure that blowing defect is prevented. Most dairy industries have developed proper...
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| Format: | First cycle, G2E |
| Language: | Swedish Inglés |
| Published: |
2015
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| Online Access: | https://stud.epsilon.slu.se/8424/ |
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