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Effect of sheep's milk composition on proteolytic and textural changes during ripening of Brač cheese
Introduction
Brač cheese is produced from raw sheep milk and its quality is mainly affected by
the composition of milk as in most of Croatian traditional cheeses. If good hygiene is
practised during milking of healthy sheep, wholeness and intact levels of milk constituents
(especially casein) are retained. In the coagulation process of milk, casein forms the
continuous and hard para-casein matrix …
Contributors
- Kalit, Samir
Creator
- Rako, Ante
Publisher
- University of Zagreb. Faculty of Agriculture.
Subject
- BIOTECHNICAL SCIENCES. Agronomy. Dairy.
- Animal husbandry and breeding. Produce of domestic animals and game
- raw sheep milk
- curd texture
- curd syneresis
- brač cheese
- proteolysis
- cheese texture
Type of item
- info:eu-repo/semantics/doctoralThesis
- text
Date
- 2016-07-13
- 2016-07-13
Contributors
- Kalit, Samir
Creator
- Rako, Ante
Publisher
- University of Zagreb. Faculty of Agriculture.
Subject
- BIOTECHNICAL SCIENCES. Agronomy. Dairy.
- Animal husbandry and breeding. Produce of domestic animals and game
- raw sheep milk
- curd texture
- curd syneresis
- brač cheese
- proteolysis
- cheese texture
Type of item
- info:eu-repo/semantics/doctoralThesis
- text
Date
- 2016-07-13
- 2016-07-13
Providing institution
Aggregator
Rights statement for the media in this item (unless otherwise specified)
- http://rightsstatements.org/vocab/InC/1.0/
Identifier
- https://dr.nsk.hr/islandora/object/agr:295
- https://urn.nsk.hr/urn:nbn:hr:204:155909
- https://repozitorij.unizg.hr/islandora/object/agr:295
- https://dr.nsk.hr/islandora/object/agr%3A295/datastream/TN/view/
Format
- application/pdf
Language
- hrv
Providing country
- Croatia
Collection name
First time published on Europeana
- 2019-04-05T13:44:12.799Z
Last time updated from providing institution
- 2019-04-05T13:44:12.799Z