The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening
The aim of this study was to test the effects of various spices on the physicochemical and sensory properties of white cheese. Six different white cheeses were produced by incorporating the spices of black cumin, mint, thyme, red pepper and isot pepper at a ratio of 3 % (w/v) of the cheese milk. All...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001068801/Description |
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| Matična publikacija: |
Mljekarstvo.com 69 (2019), 1 ; str. 64-77 |
| Glavni autori: | Tarakci, Zekai (Author), Deveci, Fahrettin |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0106 Hrčak |