Variation in contents of total and soluble nitrogen i e. coefficient of ripeness in beaten cheese during ripening and keeping in brine

[摘要] Dynamics of total and soluble nitrogen contents i.e. coefficient of ripening of autochthonous Macedonian beaten cheese were studied during 279 days of ripening and keeping cheese in brine. According to analytical data quantity of total...

[学科分类] 工程和技术（综合）

[关键词] cheese;beaten cheese;nitrogen;ripening;keeping in brine