High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

por Miloradovic, Zorana, Tomic, Nikola, Kljajevic, Nemanja, Levic, Steva, Pavlovic, Vladimir, Blazic, Marijana, Miocinovic, Jelena
Publicado 2021

Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

por Miloradovic, Zorana, Kljajevic, Nemanja, Miocinovic, Jelena, Levic, Steva, Pavlovic, Vladimir B., Blažić, Marijana, Pudja, Predrag
Publicado 2020