Functional and sensory properties of olives fortified spreadable cheese

Functional and sensory properties of olives fortified spreadable cheese

The aim of this work was to investigate the influence of olive type (green and black) and content on quality and sensory properties of spreadable cheese with olives. Total solids, pH value, colour (colourimetric), total phenols by Folin-Ciocalteau method and antioxidant capacity (FRAP) of the raw ma...

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Bibliographic Details
Main Authors:	Maja Repajić, Anamarija Grudenić, Branka Levaj
Format:	Article
Language:	English
Published:	Croatian Dairy Union 2019-01-01
Series:	Mljekarstvo
Subjects:	spreadable cheese olives quality phenols sensory attributes
Online Access:	http://hrcak.srce.hr/file/319167

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