Value-adding of soft cheese from carabao's milk addition of pineapple
Fresh soft cheese characterized by bits of pineapple mixed with the curd was developed to encourage more utilization of carabao's milk and the pineapple, and to make the native cheese or kesong puti more acceptable to the modern Filipino taste. The study was conducted in four phases. Phase I in...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | English |
| Udgivet: |
1998.
|
| Fag: |