Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH,...

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Bibliographic Details
Main Authors: Katarina G. Mladenović, Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek, Teresa Semedo-Lemsaddek
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Microorganisms
Subjects:
traditional goat cheese
ripening
physico-chemical characteristics
sensory properties
antibiotic resistance
safety
Online Access:https://www.mdpi.com/2076-2607/10/1/90

Internet

https://www.mdpi.com/2076-2607/10/1/90

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