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The chemical composition and rheological properties of Macedonian "beaten" cheese

Natalija Kapac-Parkačeva
Tihomir Čižbanovski
D. Lazarevska


Puni tekst: hrvatski pdf 1.322 Kb

str. 74-82

preuzimanja: 630

citiraj


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

https://hrcak.srce.hr/97164

Datum izdavanja:

2.4.1974.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.253 *