Original scientific paper

Fresh soft cheese produced using concentrated starter culture

Ljerka Kršev ; Dukat - Mljekara Zagreb d.d., Marijana Čavića 9, 10000 Zagreb
Sanja Eri
Anica Borović
Ljubica Tratnik

Abstract

The application of concentrated starter cultures in production of fresh ewes' milk cheese was investigated. The results showed that the use of concentrated bulk starter culture (ready-set) gave an excellent product which compared with that produced using classical bulk starter culture, has better keeping quality and nutritive value.

Keywords

concentrate bulk starter culture (ready-set); production of fresh ewes' milk cheese; keeping quality; nutritive value

Hrčak ID:

95530

URI

https://hrcak.srce.hr/95530

Publication date:

12.12.1992.

Article data in other languages: croatian

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