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,...

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Hlavní autoři: Katarina Tonković, Ljerka Gregurek, Rajka Božanić
Médium: Artigo
Jazyk:Inglês
Vydáno: Croatian Dairy Union 2003-10-01
Edice:Mljekarstvo
Témata:
goat's and cow's milk
mixture of goat's and cow's milk
production parameters of cheese type Camembert
chemical composition
sensorial evaluation
On-line přístup:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4117
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