An overview of researches on cheeses ripening in animal skin

The aim of this paper is to review the existing knowledge of manufacturing procedures, chemical composition, sensory attributes, biochemistry and microbiology of different kind of cheeses which ripen in the animal skin. These kinds of cheeses are produced in Croatia, Bosnia and Herzegovina, Monteneg...

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Bibliographic Details
Main Authors: Milna Tudor Kalit, Samir Kalit, Jasmina Havranek
Format: Article
Language:English
Published: Croatian Dairy Union 2010-09-01
Series:Mljekarstvo
Subjects:
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89041