Open Access
Table 3.
Quality indicators of the developed cheese
| Indicator | Indicator value for the cheese |
|---|---|
| Mass fraction of fat in the solid matter, % | 50.0 |
| Mass fraction of moisture, % | 47.1 |
| Mass fraction of sodium chloride, % | 1.5 |
| Active acidity, pH | 5.19 |
| Cheese yield, kg / 100 kg of milk | 14.4 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.