Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese
This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001144834 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 71 (2021), 1 ; str. 25-34 |
| Glavni autori: | Sulejmani, Erhan (Author), Beqiri, Lavdrim, Popeski-Dimovski, Riste |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2021.0103 Hrčak |
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https://doi.org/10.15567/mljekarstvo.2021.0103Hrčak