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

https://hrcak.srce.hr/115973

Publication date:

2.5.1982.

Article data in other languages: croatian

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