Production optimization of probiotic soft cheese made from goat's and cow's milk

Mljekarstvo

Drgalić, Ida²  Koruga, Sandra¹  Tratnik, Ljubica¹  Božanić, Rajka¹ 

[1] Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Laboratorij za tehnologiju mlijeka i mliječnih proizvoda, Pierottijeva 6, 10000 Zagreb

关键词: goat';    s and cow';    s milk;    probiotic soft cheese;   

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 determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium...

【 授权许可】

Unknown