The effect of whey type on the yield and quality characteristics of Urda
In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval. The impact of milk pasteurization temperature, pH values, protein con...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/405072 |
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