The influence of milk, additives and technology on the chemical composition and sensory properties of Trapist cheese

Mljekarstvo

Popović-Vranješ, Anka²  Krajinović, Milan¹  Pejanović, Radovan¹ 

[1]Poljoprivredni fakultet Univerziteta u Novom Sadu, Trg Dositeja Obradovića 8, Novi Sad, Srbija

关键词: Trapist-type cheese;    dairy starter culture;    rennet;    technology;    chemical composition;    sensory grade;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The paper describes the Trapist cheese production trials in the “Mlekoprodukt�? Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek�? Dairy Farm, and Trapist cheese was manufactured using Trapist...

【 授权许可】

Unknown