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.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.identifier.uri | http://e-biblio.univ-mosta.dz/handle/123456789/2398 | |
| 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 |