Izvorni znanstveni članak

Study of quality of "lećevica" cheese

Mirza Hadžiosmanović ; Veterinarski fakultet, Heinzelova 55, 10000 Zagreb
Mate Bubić
Josip Živković
Klara Pfeifer

Sažetak

Ten samples of "lećevica" cheese from Dalmatia were examined. This hard cheese is produced from the milk of ewes or cows or from mixed milk. The fat in total solids varied from 46.6 to 54.7 %. Only 20 % of examined samples met the microbiological requirements.

Ključne riječi

cheese; lećevica cheese

Hrčak ID:

115861

URI

https://hrcak.srce.hr/115861

Datum izdavanja:

1.2.1982.

Podaci na drugim jezicima: hrvatski

Posjeta: 917 *