Sensory score of butter as related to free fatty acid content and number of lipolytic bacteria

[摘要] Changes in content and composition of free fatty acids (FFA), number of lipolytic bacteria and sensory xcore have been followed in the course of the 28-day period of storing in dark (4 °C and 10-15 °C) and also in th& daylight (15-20...

[学科分类] 工程和技术（综合）

[关键词] butter;sensory score;free fatty acid content;number of lipolytic bacteria