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Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
(Basel : MDPI, 2020)
Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and ...
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
(Basel : MDPI AG, 2021)
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive ...