Utjecaj koncentrata proteina i produkata pročišćavanja sirutke na prinos i kakvoću ovčjeg sira

Other literature type English OPEN
Pereira, Carlos D.; Díaz, Olga; Cobos, Angel;
(2007)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
  • Journal: Food Technology and Biotechnology,volume 45,issue 1 (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: sir iz sirutke; sirutka ovčjeg mlijeka; deproteinizirana sirutka; koncentrat proteina sirutke; prinos; parametri kakvoće | whey cheese; ovine cheese whey; deproteinized whey; whey protein concentrates; yield; quality parameters

The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained b... View more
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