Which of the following should be absent from the final product?
Which of the following is not a CCP?
“Feta cheese” is made of?
Mechanical filtration prevents the presence of?
What is the influence of dry salting?
Which of the following microorganism is not in a starter culture?
In pasteurisation which factor is monitored?
What is the shelf life of “feta cheese”?
The product is kept refrigerated under (temperature oC)?
Which is the most important step of the manufacturing process?