Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses-Reference-Cited by-同舟云学术

Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

Published:2021-03 Issue:1 Volume:41 Page:136-143
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

TADJINE Dahmane¹,BOUDALIA Sofiane²^ORCID,BOUSBIA Aissam²,GUEROUI Yassine³,SYMEON George⁴,MEBIROUK BOUDECHICHE Lamia¹,TADJINE Aicha¹,CHEMMAM Mabrouk²

Affiliation:

1. Université d’El Tarf, Algérie

2. Université 8, Algérie; Université 8, Algérie

3. Université 8, Algérie

4. Hellenic Agricultural Organisation, Greece

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst00620.pdf

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5. Quality of raw milk for the manufacture of a Camembert -type soft cheese in a dairy of Constantine (eastern Algeria);Bachtarzi N.;International Journal of Innovation and Scientific Research,2015

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