Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.

@inproceedings{Mati2014ConsumersPA,
  title={Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.},
  author={Anto Mati{\'c} and Samir Kalit and Kre{\vs}imir Karolyi Danijel Salajpal and Stanko Ivankovi{\'c} and Zlatan Sari{\'c}},
  year={2014}
}
The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially produced). Also correlations between sensorial scores and the composition of Livanjski cheese were determined. Sixty day old Livanjski cheese samples produced on four family farms and under industrial conditions produced cheese were used for sensory evaluation. During the… CONTINUE READING

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