Production and chemical composition of Istria and Pag whey cheese

Mljekarstvo

Mikulec, Nataša¹  Havranek, Jasmina¹  Maletić, Mirjana¹  Antunac, Neven²  Hudik, Silvija¹  Horvat, Iva¹  Radeljević, Biljana¹ 

[1] Zavod za mljekarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, Zagreb

关键词: sheep curd;    whey;    chemical composition;    pH-value;    standardisation;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Istria and Pag curd are specific products that are mostly consumed fresh made in coastal areas and on islands. Curd is a sort of soft cheese. Due to its structure, it is very healthy. It has a high nutritional value which is the result...

【 授权许可】

Unknown