Analyze between Cheeses Obtained from Unpasteurized and Pasteurized Milk

Consuela Roibu, Nela Caragea, Mariana Bran.
On the cheese market there is this time o lot of brine cheeses types. This study aimed to compare sensorial characteristics between two kinds of “Telemea” cheeses, one obtained from un-pasteurized milk and another obtained from pasteurized milk, using the appreciation of the principal sensorial characteristics of each one. This work wants to present comparative studies regarding the principal physical, chemical and sensorial characteristics of different cheese types.
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