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The effect of microbiological quality of raw milk on the quality of hard cheese made from pasteurized milk. Part I.

Č. Olšanský, Frantisek Zak, Hana. Vychytová, J. Parizek, Zbyněk Chlup

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Key concepts: Pasteurization, Raw milk, Food science, Quality (philosophy), Farmer cheese, Milk products, Cheesemaking, Chemistry

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The effect of microbiological quality of raw milk on the quality of hard cheese made from pasteurized milk. Part I. — Research Paper | ScholarLens