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Incorporating Pooled Donkey Milk from Autochthonous Balkan and Banat Donkey Breeds into Traditional Dairy Products: Effects on Technological Properties, Nutritional Profile, and Sensory Acceptability of Podliveni Cheese.

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Title: Incorporating Pooled Donkey Milk from Autochthonous Balkan and Banat Donkey Breeds into Traditional Dairy Products: Effects on Technological Properties, Nutritional Profile, and Sensory Acceptability of Podliveni Cheese.
Authors: Ljubojević Pelić, Dragana1 (AUTHOR), Vidaković Knežević, Suzana1,2 (AUTHOR), Popov, Nenad1 (AUTHOR), Knežević, Slobodan1,2 (AUTHOR), Vranešević, Jelena1 (AUTHOR), Pelić, Miloš1,2 (AUTHOR), Živkov Baloš, Milica1 (AUTHOR)
Source: Animals (2076-2615). May2026, Vol. 16 Issue 10, p1449. 19p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Animals+%282076-2615%29%22">Animals (2076-2615)</searchLink>. May2026, Vol. 16 Issue 10, p1449. 19p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=194129498
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        Value: 10.3390/ani16101449
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      – Code: eng
        Text: English
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      – TitleFull: Incorporating Pooled Donkey Milk from Autochthonous Balkan and Banat Donkey Breeds into Traditional Dairy Products: Effects on Technological Properties, Nutritional Profile, and Sensory Acceptability of Podliveni Cheese.
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              Text: May2026
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