The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 wa...

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Detalles Bibliográficos
Autores principales: Kalit, Samir, Tudor Kalit, Milna, Dolenčić Špehar, Iva, Salajpal, Krešimir, Samaržija, Dubravka, Anušić, Jasna, Rako, Ante
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063793/
https://www.ncbi.nlm.nih.gov/pubmed/33804843
http://dx.doi.org/10.3390/foods10040690

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063793/
https://www.ncbi.nlm.nih.gov/pubmed/33804843
http://dx.doi.org/10.3390/foods10040690

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