The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses
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DOI: 10.1016/j.smallrumres.2018.09.012
Abstract: Abstract In this study, four Quark-type cheeses were produced: cows’ milk cheeses made from milk subjected to 80 °C/5 min and 90 °C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats’ milk cheeses (Gc8 and Gc9). Their… read more here.
Keywords: milk; heat treatment; quark type; treatment ... See more keywords
Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production
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DOI: 10.1111/1471-0307.12524
Abstract: Ministry of Agriculture of the Czech Republic; National Agency for Agriculture Research [QK1710156]; Tomas Bata University in Zlin, Internal Grant Agencies [IGA/FT/2017/003] read more here.
Keywords: microorganisms quark; quark type; type cheese; cheese capability ... See more keywords