Recherches sur la fabrication, en roumanie, du fromage "Télémea", de lait de brebis

Abstract - The importance of " Télémea " cheese produced from ewe's milk has occasioned research techniques resulting in a better applied technology: pasteurization, addition of lactic cultures, preparation after separation of the curdled milk.
The advantages and disadvantages brought about by the applied modifications were noted upon completion of the experiments and are explained here.
The advantages obtained justify the continuation of the research studies