Effect of selected starter cultures on production, properties and shelf life of fresh type cheese
The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001128667/Description |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 15 (2020), 3/4 ; str. 124-132 |
| Glavni autori: | Barukčić, Irena (Author), Keškić, Marta, Lisak Jakopović, Katarina, Karlović, Sven, Božanić, Rajka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.15.3-4.4 Hrčak |