Pregledni rad
Cottage cheese
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Goran Mioković
Sažetak
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.
Ključne riječi
Hrčak ID:
95046
URI
Datum izdavanja:
16.6.1995.
Posjeta: 2.294 *