Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese
The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2014-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2014/1450-91561404579S.pdf |