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The protein composition some cheeses made by ultrafiltration

Mihailo Ostojić ; Veterinarski i mlekarski institut, Beograd
Dragoljub Gavarić

Sažetak

Content of certain nitrogen, i.e. protein fractions in different kind cheeses made by ultrafiltration is investigated. Althought the content depends on type of cheeses, applying the MMV method or in combination with classical one, period of ripening of cheese ect. The concentration of noncasein nitrogen m all cheeses produced by ultrafiltration was significantly higher. This may influence on process of cheese ripening and final organoleptic characteristics of final products. A little data is available in the literature about this subject, so, consequently, much more investigations is needed.

Ključne riječi

cheese; ultrafiltration; protein composition

Hrčak ID:

108697

URI

https://hrcak.srce.hr/108697

Datum izdavanja:

4.1.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.679 *