Logi sisse et näha seda üksust teistes keeltes
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 …
Kaasautorid
- Kalit, Samir
Looja
- Rako, Ante
Kirjastus
- University of Zagreb. Faculty of Agriculture.
Teema
- 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
Üksuse liik
- info:eu-repo/semantics/doctoralThesis
- text
Kuupäev
- 2016-07-13
- 2016-07-13
Kaasautorid
- Kalit, Samir
Looja
- Rako, Ante
Kirjastus
- University of Zagreb. Faculty of Agriculture.
Teema
- 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
Üksuse liik
- info:eu-repo/semantics/doctoralThesis
- text
Kuupäev
- 2016-07-13
- 2016-07-13
Pakkuja institutsioon
Agregaator
Selles üksuses sisalduva meedia õiguste avaldus (kui pole teisiti märgitud)
- http://rightsstatements.org/vocab/InC/1.0/
Identifikaator
- 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/
Formaat
- application/pdf
Keel
- hrv
Pakkuja riik
- Croatia
Kollektsiooni nimi
Esimest korda avaldati Europeana
- 2019-04-05T13:44:12.799Z
Viimati andmeid pakkuvast institutsioonist uuendatud
- 2019-04-05T13:44:12.799Z