Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH,...

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Detalles Bibliográficos
Autores principales: Mladenović, Katarina G., Grujović, Mirjana Ž., Kocić-Tanackov, Sunčica D., Bulut, Sandra, Iličić, Mirela, Degenek, Jovana, Semedo-Lemsaddek, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8778733/
https://www.ncbi.nlm.nih.gov/pubmed/35056539
http://dx.doi.org/10.3390/microorganisms10010090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8778733/
https://www.ncbi.nlm.nih.gov/pubmed/35056539
http://dx.doi.org/10.3390/microorganisms10010090

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