Proteolytic Changes During Ripening Of Kučki Cheese
Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process du...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2023-12-01
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| Series: | Contemporary Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/contagri-2023-0031 |