Autochthonous scalded cheese from Bilogora and Podravina region - tradition and production

[摘要] Study of autochthonous variants of cheese production based on boiled, acidified milk in the region of Bilogora and Podravina provided information for industrial production of a new type of cheese designated "Graničar". Experimental...

[学科分类] 工程和技术（综合）

[关键词] autochthonous scalded cheese;"Graničar"- new type of cheese;technology;content;keeping quality of cheese