Skoči na glavni sadržaj

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 45 No. 2, 1995.

Pregledni rad

Cottage cheese

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Goran Mioković

Puni tekst: hrvatski pdf 1.555 Kb

str. 107-117

preuzimanja: 1.136

citiraj

Sažetak

This review presents: history, possibilities of processing, principal characteristics and quality of Cottage cheese and Creamed Cottage cheese. Quality and composition of used milk, applied processes of Cottage cheese manufacture (method of coagulation, variables in curd treatment, methods of shelf life extending) and their influence on composition, yield, characteristic properties and shelf life of Cottage cheese is described. Presented are advantages of ultrafiltration applied in Cottage cheese production.

Ključne riječi

cheese; Cottage

Hrčak ID:

95046

URI

https://hrcak.srce.hr/95046

Datum izdavanja:

16.6.1995.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.877 *