Production optimization of probiotic soft cheese made from goat's and cow's milk

The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable s...

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Hlavní autoři: Ida Drgalić, Ljubica Tratnik, Rajka Božanić, Sandra Koruga
Médium: Artigo
Jazyk:Inglês
Vydáno: Croatian Dairy Union 2006-07-01
Edice:Mljekarstvo
Témata:
goat's and cow's milk
probiotic soft cheese
On-line přístup:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=6969
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