Dynamics of salt diffusion and yield of three types of goat's milk cheese
This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th, 60th and 90th day of the cheese ageing pe...
Main Authors: | Sonja Srbinovska, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov, Bone Palasevski |
---|---|
Format: | Article |
Language: | English |
Published: |
Croatian Dairy Union
2001-01-01
|
Series: | Mljekarstvo |
Subjects: | |
Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2822 |
Similar Items
-
Application of the lactoperoxidase system to improve the quality and safety of goat milk and goat cheese
by: Defabachew, Eyassu Seifu
Published: (2013) -
TITLE OF MANUSCRIPT IMPORTANT GROUPS OF MICROORGANISMS IN RAW GOAT MILK AND FRESH GOAT CHEESES DETERMINED DURING LACTATION
by: Libor Kalhotka, et al.
Published: (2013-04-01) -
Production of hard goat cheese and goat whey from organic goat’s milk
by: Anka Popović-Vranješ, et al.
Published: (2017-01-01) -
Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese
by: Stelios Kaminarides, et al.
Published: (2019-06-01) -
Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
by: Chung-Shiuan Wu, et al.
Published: (2020-03-01)