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Mljekarstvo : journal for dairy production and processing improvement, Vol. 45 No. 2, 1995.

Review article

Cottage cheese

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

Full text: croatian pdf 1.555 Kb

page 107-117

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Abstract

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.

Keywords

cheese; Cottage

Hrčak ID:

95046

URI

https://hrcak.srce.hr/95046

Publication date:

16.6.1995.

Article data in other languages: croatian

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