Physico-chemical properties of "bijeni" cheese in the course of ripening and keeping in brine

[摘要] The work has investigated the dynamics of change of water, dry mater, fat and natrium chloride in the autochthonous Macedonian beaten cheese. The dynamics of contents of the given components has been observed in the course of ripening...

[学科分类] 工程和技术（综合）

[关键词] cheese;ripening;storage