Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed
The influence of different drying temperatures of curd particles in order to obtain curd particles with chemical composition characteristic for Dutch-type semi-hard cheeses was investigated. The experiments were performed with heat-treated milk at 87ºC for 10 minutes to induce chemical interaction b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2004-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2004/1450-81090401065J.pdf |