Vpis za ogled tega enote v drugih jezikih
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 …
Sodelavci
- Kalit, Samir
Kreatur
- Rako, Ante
Založnik
- University of Zagreb. Faculty of Agriculture.
Zadeva
- 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
Vrsta enota
- info:eu-repo/semantics/doctoralThesis
- text
Datum
- 2016-07-13
- 2016-07-13
Sodelavci
- Kalit, Samir
Kreatur
- Rako, Ante
Založnik
- University of Zagreb. Faculty of Agriculture.
Zadeva
- 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
Vrsta enota
- info:eu-repo/semantics/doctoralThesis
- text
Datum
- 2016-07-13
- 2016-07-13
Ponudnik podatkov
Licenca za medije v tem enota (če ni navedeno drugače)
- http://rightsstatements.org/vocab/InC/1.0/
Identifikator
- 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/
Oblika
- application/pdf
Jezik
- hrv
Država izvora
- Croatia
Ime zbirke
Prvič objavljeno na Europeana
- 2019-04-05T13:44:12.799Z
Zadnjič posodobljeno s strani ponudnika podatkov
- 2019-04-05T13:44:12.799Z