Technological suitability of goat milk for cheese production
2006
Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Kasalica, A.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Popovic-Vranjes, A.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Gavric, M.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Miocinovic, D.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia))
This paper was focused on development of goat breeding and processing of goat milk into cheese. The aim of this paper is to point out technological properties of goat milk. The composition of goat milk in comparison to cow milk requires much more research. The genetic differences have considerable influence on the cheese making process.
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