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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 38 No. 6, 1988.

Prethodno priopćenje

Hard type of mokrin cheese

Ivica F. Vujičić ; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
Mirjana Vulić
Marija Škrinjar

Puni tekst: hrvatski pdf 797 Kb

str. 151-155

preuzimanja: 599

citiraj

Sažetak

Mokrin cheese is an original semi-hard cheese traditionally manufactured from ewe's milk in Vojvodina, North-East region of Yugoslavia. Due to the shortage of ewe's milk, the cheese is produced from, cow's milk as well. The cheesemaking procedure and chemical characteristics were for the first time described elsewhere.

Ključne riječi

mokrin cheese; hard cheese

Hrčak ID:

101299

URI

https://hrcak.srce.hr/101299

Datum izdavanja:

1.6.1988.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.527 *