The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 wa...

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Bibliographic Details
Main Authors: Samir Kalit, Milna Tudor Kalit, Iva Dolenčić Špehar, Krešimir Salajpal, Dubravka Samaržija, Jasna Anušić, Ante Rako
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
milk standardization
skimmed milk powder
fat separation
fat and protein recovery
cheese yield
Lički škripavac cheese
Online Access:https://www.mdpi.com/2304-8158/10/4/690

Internet

https://www.mdpi.com/2304-8158/10/4/690

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