Chemical and microbiological quality of raw milk for Sombor cheese production

Niketic, G.; Oljacic, E.; Gavric, M.

Chemical and microbiological quality of raw milk for Sombor cheese production

2006

Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Oljacic, E.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Gavric, M.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia))

The aim of this work was to research chemical, physical and microbiological properties of raw milk from which Sombor cheese is being produced. Products do have their value, but must be from a safe geographical area with clearly market origin and quality.

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AGROVOC Keywords

calidad ewe milk lait de brebis leche de oveja quality queso blando serbia serbie soft cheese technologie traditionnelle tecnologia tradicional traditional technology

Bibliographic information

Published in

Prehrambena industrija (Serbia) | Mleko i mlecni proizvodi

Volume 17 Issue 3-4 ISSN 0353-6564

Pagination

pp. 52-54

Other Subjects

Qualite; Fromage a pate molle

Language

Serbian

Note

Summaries (En, Sr)

1 table

20 ref.

Translated Title

Hemijske i bakterioloske analize mleka od kojeg se proizvodi Somborski sir

Type

Summary

In AGRIS since: 2007-05-15

Format: AGRIS AP

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Chemical and microbiological quality of raw milk for Sombor cheese production

2006

AGROVOC Keywords

Bibliographic information