Development of fresh cheese production from UF concentrate and from skimmed milk

Ljerka Kršev

Publication date

January 1986

Publisher

Croatian Dairy Union

Abstract

Svježi sirevi, bilo kiselinski bilo sirišni, vrlo brzo prestaju biti svježi uslijed sušenja stajanjem ili zbog djelovanja mikroorganizama. Karakteristično je za njih da se troše u svježem stanju, počevši odmah nakon proizvodnje i da sadrže mnogo vode, kao prirodnog sastojka mlijeka

Extracted data

We use cookies to provide a better user experience.

Data Protection

Development of fresh cheese production from UF concentrate and from skimmed milk

Abstract

Extracted data

Development of fresh cheese production from UF concentrate and from skimmed milk

Abstract

Extracted data

Related items

Related items