Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir)
The aim of this research was to determine the influence of the type of clotting agent on the physical and chemical parameters, as well as on the sensory quality of the Pag Island cheese, which was manufactured with the home-made (traditional) and the commercial rennet. Pag Island cheeses were produc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2015-05-01
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| Series: | Mljekarstvo |