Kéju tali

Kéju tali
	Traditional Korbáčiky from Slowak
	Buku masakan: Kéju tali Médhia: Kéju tali

Keju tali nuduhake sawetara jinis keju ing endi proses manufaktur nyelarasake protein ing keju, sing dadi strik.

Nalika mozzarella digawe panas nganti 60 °C (140 °F) lan banjur digawe dowo, protein susu baris.^[1]^[2] Iki bisa ngethok senar utawa strip saka keju sing luwih gedhe.

↑ "What Makes String Cheese Stringy?". HuffPost (ing basa Inggris Amérika Sarékat). 16 April 2012. Dibukak ing 1 May 2018.
↑ Julie R. Thomson (6 March 2017), The Real Difference Between String Cheese And Mozzarella Cheese, dibukak ing 16 February 2018

[1] "What Makes String Cheese Stringy?". HuffPost (ing basa Inggris Amérika Sarékat). 16 April 2012. Dibukak ing 1 May 2018.

[2] Julie R. Thomson (6 March 2017), The Real Difference Between String Cheese And Mozzarella Cheese, dibukak ing 16 February 2018

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