Vpliv dodatka sirišča na teksturo svežega sira : diplomsko delo, univerzitetni študij

Banovšek, Monika (author), Perko, Bogdan (mentor), Čanžek Majhenič, Andreja (comentor), Jeršek, Barbara (reviewer)

• Language: Slovenian
• Keywords: mleko, surovo mleko, analiza mleka, skuta, kislinska koagulacija, sirišče himozin, encimska koagulacija, tekstura skute, senzorične lastnosti, kemijska analiza svežega sira
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [M. Banovšek]
• Year: 2011
• Number of pages: X, 35 f.
• PID: 20.500.12556/RUL-1367
• UDC: 637.334:641.1:543.2/.9
• COBISS.SI-ID: 3900536
• Publication date in RUL: 11.07.2014

Secondary language

• Language: English
• Title: Influence of addition of rennet to the texture of fresh cheese : graduation thesis, university studies
• Keywords: milk, raw milk, analysis of milk, acid coagulation, curd, rennet chymosin, enzymatic coagulation, texture of curd, sensory analysis, chemical analysis of fresh cheese