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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Hauptverfasser: Ida Drgalić, Ljubica Tratnik, Rajka Božanić, Sandra Koruga
Format: Artigo
Sprache:Inglês
Veröffentlicht: Croatian Dairy Union 2006-07-01
Schriftenreihe:Mljekarstvo
Schlagworte:
goat's and cow's milk
probiotic soft cheese
Online Zugang:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=6969
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