Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture

  title={Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture},
  author={Ljubi{\vs}a {\vS}ari{\'c} and Bojana {\vS}ari{\'c} and Anamarija I. Mandic and Miroslav Hadnađev and Jasmina Gubi{\'c} and Ivan Milovanovic and Jelena Tomi{\'c}},
  journal={Dairy Science \& Technology},
Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97−1), magnesium (3.07−1) and potassium (4.70−1… 
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