Improving the processed cheese quality by the addition of natural spice extracts

Advance Journal of Food Science and Technology

Volumn 2, Issue 6, 2010, Pages 335-339

  Krumov, K ^a   Ivanov, G ^a   Slavchev, A ^a   Nenov, N ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b Extractum Ltd   (Bulgaria)

Author keywords

Microbial contamination; Processed cheese; Sensory quality; Shelf life; Spice extracts

Indexed keywords

COLONY COUNTS; DRY MATTERS; MICROBIAL CONTAMINATION; MICROBIOLOGICAL ANALYSIS; NATURAL EXTRACTS; PIPER NIGRUM; PROCESSED CHEESE; SALT CONTENT; SATUREJA HORTENSIS; SENSORY EVALUATION; SENSORY QUALITIES; SENSORY QUALITY; SHELF-LIFE; TEST SAMPLES; TITRABLE ACIDITY;

CHEESES; CONTAMINATION; ESSENTIAL OILS;

EXTRACTION;

EID: 79551555347     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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