Technological process of added value cheese making on registered agricultural households in Vojvodina

Autor: Zelјka Jurakic, Marija Jevtic, Saša Krstović, Katarina Strugar, Anka Popović-Vranješ

Publikováno v: Biotechnology in Animal Husbandry (2017) 33(4):449-463
Biotechnology in Animal Husbandry, Vol 33, Iss 4, Pp 449-463 (2017)

The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1395eaded12bc116fe56de4f9c3dc199
https://doi.org/10.2298/bah1704449p