The influence of ripening process on moisture in fat-free matter and fat content of the Trappist cheese
In this paper the influence of ripening proces on moisture in fat-freematter and fat content of Trappist cheese has been investigated. In dairy company (Lura, Bjelovar) the natural ripening process of rind Trappist cheese occurs. Afterwards, the cheese is packaged into shrinkable plastic pouch and t...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2001-06-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3553 |