The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese

• Autorzy: Mlynek K. , Oler A. , Zielinska K. , Tkaczuk J. , Zawadzka W.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

milk component; ripening time; ripening cheese; correlation; physicochemical property; hardness; melting; cheese; casein; fat value

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2018
• Tom: 17
• Numer: 2
• Opis fizyczny: p.133-140,ref.

Twórcy

autor

Mlynek K.

• Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Oler A.

• Department of Cattle Breeding, UTP University of Science and Technology, Mazowiecka 28, 85-084 Bydgoszcz, Poland

autor

Zielinska K.

• Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Tkaczuk J.

• Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Zawadzka W.

• Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

Identyfikatory

DOI

10.17306/J.AFS.2018.0549