Comparison of the chemical composition of whey cheeses: urda and ricotta

Autor:	Snežana Paskaš, Jelena Miočinović, Mila Savić, Goran Ješić, Mladen Rašeta, Zsolt Becskei
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	Urda Ricotta chemical composition amino acids profile nutritional value Veterinary medicine SF600-1100
Zdroj:	Macedonian Veterinary Review, Vol 42, Iss 2, Pp 151-161 (2019)
Druh dokumentu:	article
ISSN:	1409-7621 1857-7415
DOI:	10.2478/macvetrev-2019-0020
Popis:	This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/bac8452989a34badb4347f4afad30615 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF