QUALITY IMPROVEMENT OF KASERI CHEESE BY DESIGN OF OPT. LACTIC ACID CULTURE AND BY SENSORY EVALUATION OF THE PRODUCT

Ref.No: 61121700
Start date: 01.11.1999
End date: 01.05.2001
Approval date: 20.04.2000
Department: CHEMICAL ENGINEERING
Sector: SYNTHESIS AND DEVELOPMENT OF INDUSTRIAL PROCESSES
Financier: Π.Α.Β.Ε., MEVGAL A.E.
Budget: 5.869,41 €
Scientific Responsible: Prof. TZIA
Email: tzia@chemeng.ntua.gr
Description: THE PROJECT DEALS WITH THE IDENTIFICATION OF LACTIC ACID CULTURE USED FOR KASERI PRODUCTION AND WITH THE INVESTIGATION OF THE CULTURE EFFECT ON THE CHARACTERISTICS OF THE PRODUCT.
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