Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network

D. Buhalova1, Kr. Nikolova2*, Il. Milkova-Tomova1, I. Alexieva1, A. Gerasimova3, G. Gentscheva4, P. Dimitrova1 1Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 Plovdiv 2Department of Physics and Biophysics, Medical University-Varna, 84
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Influence of the kinetics of salting for Bulgarian white brined cheese, produced by mechanized and traditional technology on the starter and adjunct microflora during ripening

P. Panayotov1, V. Mihailov2*, D. Rakov3 1Department of Milk and Milk Products, Technological Faculty, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria 2Department of Animal Husbandry – Ruminants and Dairy Farming, Faculty of Agriculture, Trakia University, 6000 Star
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