Izvorni znanstveni članak
Analysis of the technology and the microflora of the "basa" from Lika and the choice of a starter for the industrial production of the cheese
Ljerka Kršev
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Sažetak
This thesis is dealing with autochthonous dairy product known as "lička basa". It is mainly manufactured from semifat milk in the households of Lika and West Bosnia. The chemical composition of "lička basa" was estimated and average amounts are following: dry weight 24 % salt 0.9 % and acidity 73 °SH. On the productive-technological characteristic bases the species and three starters (A, B and C) are prepared to be used in pilot plant production of basa. The sensory testing of autochthonous and pilot plant produced basa was evaluated comparatively. It was found that pilot produced basa possesses all desired characteristics appreciated by local market. Experimental production of basa carried out with UF concentrated milk resulted positively as well. According to these investigations one could assume with certainty that the industrial production of basa along with use of standard dairy equipment will be acceptable for broader market.
Ključne riječi
lička basa; analysis of the technology; microflora
Hrčak ID:
116343
URI
Datum izdavanja:
1.7.1983.
Posjeta: 1.286 *