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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