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