Effect of composition and proteolysis on textural characteristics ofCroatian cheese ripen in a lamb skin sack (Sir iz mišine)

Mljekarstvo

Petrović, Denis¹  Rako, Ante²  Rako, Zorica³  Tudor Kalit, Milna⁴ 

[1] Antuna Stipančića 15, Zagreb, Croatia;Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split, Croatia;Split-Dalmatia County, Administrative Department of Economy, EU Funds and Agriculture, Domovinskog Rata 2, Split, Croatia;University of Zagreb, Faculty of Agriculture, Department of Dairy Science, SvetoÅ¡imunska 25, Zagreb, Croatia

关键词: cheese in a lamb skin sack;    proteolysis;    texture;    cheese ripening;   

DOI  :  10.15567/mljekarstvo.2019.0102

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The objective of this study was to determine the effect of composition and proteolysis on textural characteristics of Croatian cheese in a lamb skin sack (Sir iz mišine) over a ripening period of 30 days. Ten ovine milk cheese batches were manufactured according to the traditional manufacturing procedures. The content of total solids, fat, proteins (P

【 授权许可】

CC BY