Original scientific paper

Manufacture of fresh cheese and yoghourt from cows' milk supplemented with soya milk

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Borjanka Jakšić

Abstract

Fresh cheese and yoghourt were manufactured from cows' milk supplemented with 10 % and 20 % of soya milk. According to their organoleptic properties these products did not differ essentially from control samples made from cows' milk. The products from only soya milk were found unacceptable.

Keywords

milk; cows' milk; soya milk; fresh cheese; yoghourt

Hrčak ID:

115869

URI

https://hrcak.srce.hr/115869

Publication date:

1.2.1982.

Article data in other languages: croatian

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