Effect of sheep's milk composition on strength and syneresis of rennet-induced milk gel during lactation
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, mil...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065328 |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 3 ; str. 426-433 |
| Glavni autori: | Rako, Ante, agronom (Author), Tudor Kalit, Milna, Kalit, Samir |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.03.19.6218 Hrčak Food technology and biotechnology (Online) |