The effects of microbiological quality of goat milk on the quality of Cammember cheese
2007
Kasalica, A.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Miocinovic, D.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Popovic-Vranjes, A.(Poljoprivredni fakultet, Novi Sad (Serbia))
The quality of goat milk has an important influence on the quality of cheese. The aim of this paper is to point out microbiological quality of goat milk on the technological properties of the Cammember cheese.
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