The influence of coagulation and curd processing on texture of Somborski cheese
2007
Mijacevic, Z., Fakultet veterinarske medicine, Beograd (Serbia) | Bulajic, S., Fakultet veterinarske medicine, Beograd (Serbia) | Niketic, G., JPS Zavod za mlekarstvo, Novi Beograd (Serbia) | Katic, V., Fakultet veterinarske medicine, Belgrade (Serbia) | Selak, S., Veterinarski specijalisticki institut Sombor, Sombor (Serbia)
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the technological characteristics of Somborski cheese it was established that the main manufacturing phases varied from one written document to another. These differences had a great impact on cheese texture and taste. The aim of the presented study was to research the influence of coagulation time and curd processing on texture of Somborski cheese.
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