EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE
Milk fat is a very important ingredient in milk and plays a significant role in cheese production. The aim of this study was to examine the effect of fat content in milk on the quality characteristics of produced fresh cheese. For the purposes of this work, three cheese samples from milk with different fat content (1.5%, 2.8% and 3.2%) were p...
By Danica Savanović, Ana Velemir, Jovo Savanović, Bojana Dmitrović
INFLUENCE OF COAGULATION CONDITIONS ON THE MINERAL COMPOSITION OF ACID-COAGULATING CHEESES
Cheese is a product of high nutritional quality, which is created by coagulation of milk. Acidcoagulating cheeses are produced by the action of high temperatures with the addition of organic acids. The aim of this study was to examine the influence of coagulation temperature and coagulant type on the mineral composition of cheeses, obtained ...
By Danica Savanović, Ana Velemir, Nevena Ritan, Jovo Savanović