Similar Items: Studies of traditional cheese and fermented milks
- Die invloed van waterbyvoeging en ander behandelings op die chemiese en fisiese eienskappe van Gouda kaas
- Application of the lactoperoxidase system to improve the quality and safety of goat milk and goat cheese
- The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese
- A biochemical study of the effect of ultraviolet treatment on bovine milk and Cheddar cheese
- Cheddar enzyme modified cheese : influence of protease and lipase on flavour
- Quality aspects of feta cheese manufactured from mixtures of cow's milk and goat's milk
Author: Britz, T. J.
- Assessment of microbial loads of the Plankenburg and Berg Rivers and the survival of escherichia coli on raw vegetables under laboratory conditions
- Production of kepi grains using pure cultures as starters
- Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests
- Anaerobic bioconversion of the organic fraction from the fruit processing industry
- Impact of processing temperatures on survival of microbial contaminants from pasteurised milk
- Evaluation of hot water and hot air heat shock treatments on South African avocados to minimise the occurrence of chilling injury