Consumers�? preferences and composition of Livanjski cheese in relation to its sensory characteristics

Mljekarstvo

Ivanković, Stanko¹  Matić, Anto⁵  Kalit, Samir⁴  Salajpal, Krešimir³  Sarić, Zlatan² 

[1] Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina;Faculty of Agriculture and Food Sciences University of Sarajevo, Zmaja of Bosne 8, 33000 Sarajevo, Bosnia and Herzegovina;Animal Science Department, Faculty of Agriculture University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia;Dairy Science Department, Faculty of Agriculture University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia;Concession Commission of Bosnia and Herzegovina, Bulevar Srpske vojske 13, 78000 Banja Luka, Bosnia and Herzegovina

关键词: sheep’s milk;    cow’s milk;    Livanjski cheese;    consumers�? preferences;    sensory quality;    composition;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The aim of this study was to investigate consumers�? preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially...

【 授权许可】

Unknown