The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

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Title:	The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
Authors:	Barać, Miroljub ; Pešić, Mirjana ; Žilić, Slađana ; Smiljanić, Milenko; Sredović Ignjatović, Ivana ; Vučić, Tanja ; Kostić, Aleksandar ; Milinčić, Danijel
Issue Date:	2019
Publication:	Foods
ISSN:	2304-8158 Foods Search Idenfier
Publisher:	Basel : MDPI
Type:	Article
Collation:	vol. 8 br. 4 str. 128-128
DOI:	10.3390/foods8040128
WoS-ID:	000467294000017
Scopus-ID:	2-s2.0-85069790213
PMID:	30999674
PMCID:	PMC6518195
URI:	https://enauka.gov.rs/handle/123456789/435670 http://rik.mrizp.rs/handle/123456789/765 http://aspace.agrif.bg.ac.rs/handle/123456789/5057 https://aspace.agrif.bg.ac.rs/handle/123456789/5057
Project:	Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-46009) Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069)
M-category:	21M21

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