Valorisation et optimisation de l’utilisation d’un coagulant végétal pour la fabrication d’un fromage traditionnel

dc.contributor.author	BENANI, Souad Touatia
dc.date.accessioned	2018-11-26T08:50:52Z
dc.date.available	2018-11-26T08:50:52Z
dc.date.issued	2017
dc.identifier.uri	http://e-biblio.univ-mosta.dz/handle/123456789/2398
dc.description.abstract	Our work targets the determination of the dose of milk rennet and acidity that is ideal to obtain the most quick coagulation/clotting possible. We have concluded that a HAKKA solution Sylbium marianum of 10g would be the best answer to the question raised. We have thus succeeded to eliminate the acidification waiting time which represented a serious risk of contamination. Keywords	en_US
dc.language.iso	fr	en_US
dc.subject	الحليب	en_US
dc.subject	الحكة	en_US
dc.subject	المنفحة	en_US
dc.subject	الحموضة	en_US
dc.subject	Lait	en_US
dc.subject	présure	en_US
dc.subject	chardon marie	en_US
dc.subject	l’acidité	en_US
dc.subject	Milk	en_US
dc.subject	coagulation	en_US
dc.subject	acidification	en_US
dc.subject	Sylbium marianum.	en_US
dc.title	Valorisation et optimisation de l’utilisation d’un coagulant végétal pour la fabrication d’un fromage traditionnel	en_US
dc.type	Other	en_US