Dynamics of salt diffusion and yield of three types of goat's milk cheese

Dynamics of salt diffusion and yield of three types of goat's milk cheese

This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th, 60th and 90th day of the cheese ageing pe...

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Bibliographic Details
Main Authors: Sonja Srbinovska, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov, Bone Palasevski
Format: Article
Language:English
Published: Croatian Dairy Union 2001-01-01
Series:Mljekarstvo
Subjects:
goat cheese
salt diffusion
cheese yield
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2822
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