abstract |
SMALL FRESH CHEESE, EASY TO LAY OUT AT A REFRIGERATION TEMPERATURE, AND ITS PREPARATION PROCESS. TO PREPARE THIS CHEESE, A MIX OF FRESH MURI CHEESE ADJUSTING CONTAINING PRACTICALLY UNHOMOGENIZED MILK FATS AND A WHITE CHEESE QUAIL CONSISTING OF HOMOGENIZED MILK FATS. APPLICATION TO CONSUMPTION, IN THE REFRIGERATED STATE, IN THE FORM OF SPREADS OR MOUILLETS. |