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The aim of the research project was to assess the quality parameters of goat milk permeate subjected to the fermentation process with the assistance of thermophilic cultures of traditional composition and enriched with probiotic strains. The fermented permeates were stored in refrigerated conditions for 6 weeks and during this period, changes in their active and titratable acidity were estimated,...
The objective of the research was to assess the changes in the quality and shelf life of tvarog wrapped in Eco Lean and packed either under vacuum or atmospheric air, during its storage in refrigerated conditions. The performed investigations comprised the following analyses: physicochemical (whey drainage, water and fat content, pH, titrable acidity, content of free fatty acids, colour indices),...
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