摘要：The author investigated the growth of the acidity into the fresh cheese industrial and paesant origin. Acidity - expressed in SH grades - at cheeses of industrial provenance grew almost regulary during 8 days - less if cheeses were stored in refrigerator and more at the room temperature. The acidity at cheeses of paesant origin was in irregular decreasing during 8 days storage.
关键词：fresh cheeses; acidity changing; Varaždin region
