Izvorni znanstveni članak
The chemical composition and rheological properties of Macedonian "beaten" cheese
Natalija Kapac-Parkačeva
Tihomir Čižbanovski
D. Lazarevska
Sažetak
Results are presented on the chemical composition and rheological properties of Macedonian »beaten« cheese. Its production is located in the south part of Macedonia named "Mariovo". This kind of cheese is produced by country families only from sheep's milk. It is the cheese with waxy-yellow colour, with typical flavour and taste. On the cut, it has a large number of different holes which are irregularly distributed on the surface. For that reason "beaten" cheese looks like sponge.
Ključne riječi
cheese; "beaten" cheese; chemical composition; rheological properties
Hrčak ID:
97164
URI
Datum izdavanja:
2.4.1974.
Posjeta: 1.908 *