The examination of Tsigai ewe milk
For their measurements starting in 2005, the authors used the milk of 3 types of Tsigai sheep that are suitable for milking, they examined the milk composition, the possible differences between the milk types, the coagulation characteristics, cheese processing, yielding characteristics and the trans...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2007
|
| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Természettudomány |
| Online Access: | http://acta.bibl.u-szeged.hu/11752 |
| Tartalmi kivonat: | For their measurements starting in 2005, the authors used the milk of 3 types of Tsigai sheep that are suitable for milking, they examined the milk composition, the possible differences between the milk types, the coagulation characteristics, cheese processing, yielding characteristics and the transfer of solid content into cheese. From the large number of experiment and measurement results, in this article, the results of milk composition examinations are described. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 1-6 |
| ISSN: | 1788-6392 |