Effects of innovative technology of “Paški sir” production on its aroma profile
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DOI: 10.15567/mljekarstvo.2025.0101
Abstract: “Paški sir” is produced on the island of Pag using milk from native Pag sheep. This study illustrates the impact of innovative production technologies on the aromatic profile of “Paški sir” cheese. The aroma profile… read more here.
Keywords: sir; aroma profile; dairy cultures; production ... See more keywords