DOIAbstract
No Abstract.Journal of the Cameroon Academy of Sciences Vol. 6 (3) 2006: pp. 175-18
No Abstract.Journal of the Cameroon Academy of Sciences Vol. 6 (3) 2006: pp. 175-18
The Syndicat de Défense de l'Epoisses' has promoted a reflexion, between local cheese makers and mil...
Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which i...
This manual contains recipes for a number of cheese varieties which can and are being made by tradit...
Cheesemaking is in the Tropical Agronomy series, published by ACCT, and describes cheese production ...
Problems associated with perishability and distribution of local milk and milk products by small-sc...
Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of th...
It is technically possible and even profitable to make good cheese without resorting to industrial p...
Problems associated with perishability and distribution of local milk and milk products by small-sca...
Artisanal cheeses and other fermented milk products have long been part of the diet of African rural...
Page(s): 5 (1), 147- 154, 9 Ref.Mudaffara cheese was produced from standardised cows' milk (2% fat) ...
<p>SUMMARY: Milk used for cheese making is normally standardized and heat treated. In some case, mil...
The National Dairy School in Mamirole, Doubs (France) has developed a simple and inexpensive procedu...
Local dairy production plays a very important role in developing countries in order to promote the h...
Local dairy production plays a very important role in developing countries in order to promote the h...
The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on...
The Syndicat de Défense de l'Epoisses' has promoted a reflexion, between local cheese makers and mil...
Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which i...
This manual contains recipes for a number of cheese varieties which can and are being made by tradit...
Cheesemaking is in the Tropical Agronomy series, published by ACCT, and describes cheese production ...
Problems associated with perishability and distribution of local milk and milk products by small-sc...
Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of th...
It is technically possible and even profitable to make good cheese without resorting to industrial p...
Problems associated with perishability and distribution of local milk and milk products by small-sca...
Artisanal cheeses and other fermented milk products have long been part of the diet of African rural...
Page(s): 5 (1), 147- 154, 9 Ref.Mudaffara cheese was produced from standardised cows' milk (2% fat) ...
<p>SUMMARY: Milk used for cheese making is normally standardized and heat treated. In some case, mil...
The National Dairy School in Mamirole, Doubs (France) has developed a simple and inexpensive procedu...
Local dairy production plays a very important role in developing countries in order to promote the h...
Local dairy production plays a very important role in developing countries in order to promote the h...
The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on...
The Syndicat de Défense de l'Epoisses' has promoted a reflexion, between local cheese makers and mil...
Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which i...
This manual contains recipes for a number of cheese varieties which can and are being made by tradit...
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