Microstructure of kajmak skin layer made during kajmak production
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001098109 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 70 (2020), 3 ; str. 150-161 |
| Glavni autori: | Radovanović, Mira (Author), Nedeljkovic, Aleksandar, Miočinović, Jelena, biotehnologinja, Pavlović, Vladimir, agronom, Puđa, Predrag |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0302 Hrčak |