文章基本信息

标题：Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)
作者：Rako, Ante ; Tudor Kalit, Milna ; Rako, Zorica 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2018
卷号：69
期号：1
页码：21-29
DOI：10.15567/mljekarstvo.2019.0102
语种：English
出版社：Hrvatska Mljekarska Udruga
摘要：The objective of this study was to determine the effect of composition and proteolysis on textural characteristics of Croatian cheese in a lamb skin sack (Sir iz mišine) over a ripening period of 30 days. Ten ovine milk cheese batches were manufactured according to the traditional manufacturing procedures. The content of total solids, fat, proteins (P
关键词：cheese in a lamb skin sack; proteolysis; texture; cheese ripening