Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats-Reference-Cited by-同舟云学术

Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats

Published:2022-01-06 Issue:1 Volume:50 Page:39-46
ISSN:0971-2119
Container-title:Journal of Applied Animal Research
language:en
Short-container-title:Journal of Applied Animal Research

Author:

Kawęcka Aldona¹^ORCID,Pasternak Marta¹^ORCID

Affiliation:

1. Department of Sheep and Goat Breeding, National Research Institute of Animal Production, Kraków, Poland

Publisher

Informa UK Limited

Subject

General Veterinary,Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/09712119.2021.2020125

Reference62 articles.

1. Commission Regulation (EC) No 127/2008 of 13 February 2008 entering a designation in the register of protected designations of origin and protected geographical indications (Oscypek (PDO)). https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:040:0005:0006:EN:PDF.

2. PN-ISO 4121:1998. Sensory analysis–Methodology–Evaluation of food products using scaling methods.

3. PN-ISO 11870:2016-07. Milk and milk products – Determination of fat content. General guidance on the use of butyrometric methods.

4. PN-EN ISO 8968-1:2014-03. Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and calculation of crude protein.

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