Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)
The objective of this study was to determine the effect of composition and proteolysis on textural characteristics of Croatian cheese in a lamb skin sack (Sir iz mišine) over a ripening period of 30 days. Ten ovine milk cheese batches were manufactured according to the traditional manufacturing proc...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001068805 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 1 ; str. 21-29 |
| Glavni autori: | Rako, Ante, agronom (Author), Tudor Kalit, Milna, Petrović, Denis, Kalit, Samir, Rako, Zorica |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0102 Hrčak |