A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale-Reference-Cited by-同舟云学术

A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale

Published:2013-12-10 Issue:2 Volume:67 Page:283-289
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Kędzierska-Matysek Monika¹,Florek Mariusz¹,Skałecki Piotr¹,Litwińczuk Anna¹,Chruścicki Adam¹

Affiliation:

1. Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Lublin Poland

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference25 articles.

1. Effect of mixing of ewe's and cow's milk on bundz cheese properties (in Polish);Bonczar;ŻYWNOŚĆ. Nauka. Technologia. Jakość,2009

2. Technological usability of ewe's milk for processing (in Polish);Danków;Nauka Przyroda Technologie,2011

3. Quality of the Polish traditional mountain sheep cheese Oscypek;Drożdż;Option Mediterranéenne,1999

4. EC 2006a Council Regulation No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

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