The effect of chemical and microbiological quality of raw goat milk on the quality of cheese

Niketic, G.; Popovic-Vranjes, A.; Kasalica, A.; Miocinovic, D.

The effect of chemical and microbiological quality of raw goat milk on the quality of cheese

2006

Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Popovic-Vranjes, A.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Kasalica, A.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Miocinovic, D.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia))

The quality of farm goat milk has an important influence on the quality of cheese. Chemical composition, physical properties and microbiological quality of farm goat milk are analyzed in this work. Standardization of composition, hygiene and technology in goat cheese production is basis for further processing and quality obtained.

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AGROVOC Keywords

calidad cheese composition globale dairy hygiene fromage goat milk higiene de la leche leche de cabra proximate composition quality queso

Bibliographic information

Published in

Prehrambena industrija (Serbia) | Mleko i mlecni proizvodi

Volume 17 Issue 3-4 ISSN 0353-6564

Pagination

pp. 72-74

Other Subjects

Lait de chevre; Qualite; Composicion aproximada; Hygiene du lait

Language

Serbian

Note

Summaries (En, Sr)

2 tables

13 ref.

Translated Title

Uticaj hemijskog sastava i mikrobioloske ispravnosti kozjeg mleka na kvalitet sira

Type

Summary

In AGRIS since: 2007-05-15

Format: AGRIS AP

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The effect of chemical and microbiological quality of raw goat milk on the quality of cheese

2006

AGROVOC Keywords

Bibliographic information