Thermal properties of selected Slovak cheeses
This paper deals with thermal properties of cheeses. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enz...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2012-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2012/1821-44871201010B.pdf |