Original scientific paper
Investigations in the possibility of the production of smoked processed cheese
Gordana Niketić
Ljerka Kršev
Full text: croatian pdf 835 Kb
page 67-72
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cite
APA 6th Edition
Niketić, G. & Kršev, Lj. (1988). Investigations in the possibility of the production of smoked processed cheese. Mljekarstvo, 38 (3), 67-72. Retrieved from https://hrcak.srce.hr/101199
MLA 8th Edition
Niketić, Gordana and Ljerka Kršev. "Investigations in the possibility of the production of smoked processed cheese." Mljekarstvo, vol. 38, no. 3, 1988, pp. 67-72. https://hrcak.srce.hr/101199. Accessed 8 Nov. 2024.
Chicago 17th Edition
Niketić, Gordana and Ljerka Kršev. "Investigations in the possibility of the production of smoked processed cheese." Mljekarstvo 38, no. 3 (1988): 67-72. https://hrcak.srce.hr/101199
Harvard
Niketić, G., and Kršev, Lj. (1988). 'Investigations in the possibility of the production of smoked processed cheese', Mljekarstvo, 38(3), pp. 67-72. Available at: https://hrcak.srce.hr/101199 (Accessed 08 November 2024)
Vancouver
Niketić G, Kršev Lj. Investigations in the possibility of the production of smoked processed cheese. Mljekarstvo [Internet]. 1988 [cited 2024 November 08];38(3):67-72. Available from: https://hrcak.srce.hr/101199
IEEE
G. Niketić and Lj. Kršev, "Investigations in the possibility of the production of smoked processed cheese", Mljekarstvo, vol.38, no. 3, pp. 67-72, 1988. [Online]. Available: https://hrcak.srce.hr/101199. [Accessed: 08 November 2024]
Abstract
Investigation were carried out in order find possible solution for the production of smoked processed cheese. In our experiments we produced processed cheese at traditional way and we used different kind of packaging materials. Our conclusion is that we can produce smoked processed cheese if we have used polietilen as packaging material. The temperature of smoking of processed cheese was 80 °C during 9-10 hours. Obtained results of physical and chemical and microbiological investigations have shown no significant quality difference between smoked processed cheese and processed cheese.
Keywords
smoked processed cheese; production
Hrčak ID:
101199
URI
https://hrcak.srce.hr/101199
Publication date:
1.3.1988.
Article data in other languages:
croatian
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