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Walter de Gruyter GmbH
Proteolytic Changes During Ripening Of Kučki Cheese
Summary Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C:...
Download 2023 Slavko Mirecki , Olga Jokanović , Dušica Radonjić , Milena Đokić , Božidarka Marković
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