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Enhancing of functional properties of the cheese in a sack by using probiotic cultures Lactobacillus plantarum B and Lactococcus lactis subsp. lactis S1

Cheese in a sack is a specific Croatian indigenous semi hard cheese. The main characteristic of this cheese is ripening and keeping in sheep's clothing (Mišina), which gives it a typical and very appreciated, spicy flavor and aroma. Cheeses obtained by similar technology and ripening are also produced in Turkey (Tulum cheese), Lebanon (darfiyeh), Bosnia and Herzegovina (sack cheese), Montenegro (s…

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Współtwórcy

  • Frece, Jadranka
  • Kalit, Samir

Twórca

  • Vrdoljak, Marija

Wydawca

  • University of Zagreb. Faculty of Agriculture.

Temat

  • BIOTECHNICAL SCIENCES. Agronomy.
  • Animal husbandry and breeding. Produce of domestic animals and game
  • cheese and a sack
  • ripening
  • bacteriological quality
  • proteolysis
  • fatty acids
  • aroma compounds
  • sensory properties.

Rodzaj obiekt cyfrowy

  • info:eu-repo/semantics/doctoralThesis
  • text

Data

  • 2016-12-16
  • 2016-12-16