Original scientific paper
Rheological characteristics of dairy products - hardness of some cheese varieties
Mihajlo Ostojić
; Institut za mlekarstvo, Beograd,
Dragica Miočinović
Gordana Niketić
Abstract
The determination of rheological characteristics of white and "Tamiški" cheese in the course of 60 days showed a steady increase in their hardness.
Keywords
dairy products; cheese; rheological characteristics
Hrčak ID:
115973
URI
Publication date:
2.5.1982.
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