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Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds Cover

Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds

Annals of Animal Science
Volume 20 (2020): Issue 2 (April 2020)
By: Jacek Domagała,  Agnieszka Pluta-Kubica,  Marek Sady,  Genowefa Bonczar,  Iwona Duda and  Henryk Pustkowiak  
Open Access
|May 2020

Authors

Jacek Domagała

Department of Animal Products Technology, University of Agriculture in Krakow, Kraków, Poland

Agnieszka Pluta-Kubica

agnieszka.pluta-kubica@urk.edu.pl

Department of Animal Products Technology, University of Agriculture in Krakow, Kraków, Poland

Marek Sady

Department of Animal Products Technology, University of Agriculture in Krakow, Kraków, Poland

Genowefa Bonczar

Department of Animal Products Technology, University of Agriculture in Krakow, Kraków, Poland

Iwona Duda

Department of Animal Products Technology, University of Agriculture in Krakow, Kraków, Poland

Henryk Pustkowiak

Department of Cattle Breeding, University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.2478/aoas-2019-0083 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 661 - 676
Submitted on: Mar 29, 2019
|
Accepted on: Nov 13, 2019
|
Published on: May 4, 2020
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
dairy cow breeds,
fromage frais-type cheese,
fatty acid profile,
protein fractions,
sensory properties
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2020 Jacek Domagała, Agnieszka Pluta-Kubica, Marek Sady, Genowefa Bonczar, Iwona Duda, Henryk Pustkowiak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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