Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

por Barać, Miroljub, Sarić, Zlatan, Vučić, Tanja, Sredović Ignjatović, Ivana, Milinčić, Danijel, Špirović Trifunović, Bojana, Smiljanić, Milenko
Publicado 2021

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

por Barac, Miroljub, Pesic, Mirjana, Zilic, Sladjana, Smiljanic, Milenko, Sredovic Ignjatovic, Ivana, Vucic, Tanja, Kostic, Aleksandar, Milincic, Danijel
Publicado 2019