23
DEC
2023

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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27
JUN
2014

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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