The influence of adjunct cultures on the properties of low fat brined cheese | Uticaj dopunskih kultura na svojstva niskomasnog sira u salamuri
2008
Djerovski, J.B. | Radulovic, Z.T. | Paunovic, D.D. | Pudja, P.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju
The influence of different adjuct cultures on the composition and sensory properties of low fat brined cheeses were investigated. On the results obtained, it was concluded that application of adjuct cultures could be an adequate solution for getting acceptable and functional properties of low fat cheeses. Also, this could lead to better positioning of low fat cheeses on the dairy products market.
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