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Questions related from Zohra Boukefoussa
we ask about the addition of butter or creme on technological parametre of fresh cheese during storage?
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to determinate the stability of fat of cheese during storage we have to determinate peroxyde indice?
18 September 2017 4,110 1 View
i hope to find a technic to isolate Aspergilus from white cheese and the conditions of alteration as temperature and humidity
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to evalue the benefict of cheese on health as antioxydant activity in cheese coagulated by Lactic acid bacteria with out presure
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how to optimize the biomass of the mesophilic lactic bacteria to obtain a good curdling of milk in order to produce cheese ? because the enzymatic dose is given
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in order to evaluate the nutritive value of some traditionnel algerien cheese i ask witch methods can determinate the syneresis ?????
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