This article talks about the classification and certification of milk and milk products based on their chemical composition. Reasonable opinions and comments are given throughout the article. At the end of the article, the conclusion and conclusions are presented
THE report on the recent survey into milk composition carried out by officers of the Dairying Divisi...
This article reflects information on the introduction of modern technologies in milk and dairy produ...
Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cell...
This article provides opinions and comments on the certification and standardization of milk and mil...
In the article are highlighted the main tendencies of the development of the domestic milk market, f...
The article discusses the main types of falsification of milk, as well as mechanisms to ensure the q...
Milk and dairy products are excellent sources of mineral elements, mainly Ca, P, Mg, Na, K and Zn. T...
Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicoch...
Scientific research undertaken to date quantified publish, isolated on the chemical composition of m...
Milk has several composition (protein, fat, carbohydrates, vitamins and minerals), a high digestibil...
The paper aimed to present some aspects regarding milk quality and its importance for milk processor...
Milk and products made from it affect the lives of a large proportion of the world’s population. Man...
The currently valid regulations (Official Gazette 26/2002) define the requirements for the quality o...
This article shows the results of a study of residual amounts of organochlorine pesticides, salts of...
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge...
THE report on the recent survey into milk composition carried out by officers of the Dairying Divisi...
This article reflects information on the introduction of modern technologies in milk and dairy produ...
Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cell...
This article provides opinions and comments on the certification and standardization of milk and mil...
In the article are highlighted the main tendencies of the development of the domestic milk market, f...
The article discusses the main types of falsification of milk, as well as mechanisms to ensure the q...
Milk and dairy products are excellent sources of mineral elements, mainly Ca, P, Mg, Na, K and Zn. T...
Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicoch...
Scientific research undertaken to date quantified publish, isolated on the chemical composition of m...
Milk has several composition (protein, fat, carbohydrates, vitamins and minerals), a high digestibil...
The paper aimed to present some aspects regarding milk quality and its importance for milk processor...
Milk and products made from it affect the lives of a large proportion of the world’s population. Man...
The currently valid regulations (Official Gazette 26/2002) define the requirements for the quality o...
This article shows the results of a study of residual amounts of organochlorine pesticides, salts of...
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge...
THE report on the recent survey into milk composition carried out by officers of the Dairying Divisi...
This article reflects information on the introduction of modern technologies in milk and dairy produ...
Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cell...
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