Zobrazeno 1 - 3
of 3
pro vyhledávání: '"mysost"'
Autor:
Švigir, Irena
Sir tipa Mysost je vrsta albuminskog sira koja se po izgledu razlikuje od tradicionalnih albuminskih sireva. Čvršće je konzistencije, smeđe boje i ima okus po karameli a dobiva se koncentriranjem sirutke procesom ugušćivanja bez provođenja fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::65c5fa1e9a6da6226d41cb4b7bb3cbfa
https://www.bib.irb.hr/803656
https://www.bib.irb.hr/803656
Albuminski sir tipa Ricotta se tradicionalno proizvodi od slatke sirutke uz dodatak do 10 % mlijeka, a bijele je boje, izrazito mliječnog okusa i mekane konzistencije. S druge strane Mysost je albumnski sir svojstven zemljama sjeverne Europe, a dobi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fba2081d17d8d587a472194485201015
https://www.bib.irb.hr/850975
https://www.bib.irb.hr/850975
Autor:
Boucník, Miroslav
The content of this thesis was discussion of the technological process of production of brown whey cheese and monitoring the impact of temperature on consistency. In the production of cheese whey was used goat farm Šošůvka. Whey is a dilute soluti
Externí odkaz:
http://www.nusl.cz/ntk/nusl-179708