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Mljekarstvo : journal for dairy production and processing improvement, Vol. 38 No. 6, 1988.

Preliminary communication

Hard type of mokrin cheese

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

Full text: croatian pdf 797 Kb

page 151-155

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Abstract

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.

Keywords

mokrin cheese; hard cheese

Hrčak ID:

101299

URI

https://hrcak.srce.hr/101299

Publication date:

1.6.1988.

Article data in other languages: croatian

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