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 …
Contribuitori
- Kalit, Samir
Creator
- Rako, Ante
Editor
- University of Zagreb. Faculty of Agriculture.
Subiect
- 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
Tipul resursă culturală
- info:eu-repo/semantics/doctoralThesis
- text
Dată
- 2016-07-13
- 2016-07-13
Contribuitori
- Kalit, Samir
Creator
- Rako, Ante
Editor
- University of Zagreb. Faculty of Agriculture.
Subiect
- 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
Tipul resursă culturală
- info:eu-repo/semantics/doctoralThesis
- text
Dată
- 2016-07-13
- 2016-07-13
Instituție furnizoare
Mențiunea privind drepturile intelectuale privind drepturile intelectuale media pentru această resursă culturală (cu excepția cazului în care se specifică altfel)
- http://rightsstatements.org/vocab/InC/1.0/
Identificator
- 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
Limbă
- hrv
Țara de proveniență
- Croatia
Numele colecției
Publicat pentru prima dată pe Europeana
- 2019-04-05T13:44:12.799Z
Ultima actualizare de la instituția furnizoare
- 2019-04-05T13:44:12.799Z