Manufacturing of Camembert type cheese made from goat's and cow's milk and their mixtures
The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on the quality of the Camembert type cheese within 30 days of its preservation. Cheeses were made of a mixture of goat's and cow's milk in the following ratios: 0:100, 30:70, 50:50, 80:20 and 100:0. The...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Croatian Dairy Union
2003-10-01
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| Seria: | Mljekarstvo |
| Hasła przedmiotowe: | |
| Dostęp online: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4117 |
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