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PROCESSING, STORAGE AND QUALITY OF CHEESES PRODUCED ON SMALL FARM IN MOUNTAIN AND FOOTHILL ZONES.

[In Serbo-Croat. / En serbo-croate.]

Author(s) : DOZET N., STANISIC M., PEROVIC M.

Type of article: Article

Summary

TABULATED RANGES OF COMPOSITION OF KAJMAK (CREAM) CHEESE, LIVANJSKI CHEESE, AND TRAVNIK CHEESE WERE ANALYSED. CORRESPONDING DATA ARE TABULATED FOR 3 SAMPLES OF TRAVNIK-TYPE CHEESE MADE IN THE LABORATORY, SAMPLES OF KAJMAK CHEESE STORED AT 253 OR 277 K (-20 OR 4 DEG C) IN FILM PACKAGING, WHOLE LIVANJSKI CHEESES STORED AT 248 OR 289 K (-25 OR 16 DEG C), AND TRAVNIK CHEESES PACKAGED IN TINS WITH BRINE AND STORED AT 253, 277 OR 248 K. COSTS AND SALE PRICES OF THE 3 TYPES OF FARM CHEESE ARE PRESENTED. (DAIRY SCI., ABSTR., GB., 44, N.4, 1982/04, 284-285, 2499.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1982-2027
  • Languages: Serbo-croatian
  • Source: Mljekarstvo - vol. 31 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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