Original scientific paper

Variation in contents of total and soluble nitrogen i e. coefficient of ripeness in beaten cheese during ripening and keeping in brine

Ljubica Slaveska ; Institut za bromatologiju, farmacevtski instituti, Medicinski fakultet, Skopje;
Ljerka Kršev ; Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek
R. Slaveska
B. Petkovska

Abstract

Dynamics of total and soluble nitrogen contents i.e. coefficient of ripening of autochthonous Macedonian beaten cheese were studied during 279 days of ripening and keeping cheese in brine. According to analytical data quantity of total nitrogen ranges from 6.21-6.91 g soluble nitrogen from 0.277-0.824 g calculated on 100 g of total solids of cheese. Coefficient of ripening ranges from 4.00-12.85%. Data indicate considerably changes in values of ripening coefficient, but values of total nitrogen do not change considerably up to the end of investigation.

Keywords

cheese; beaten cheese; nitrogen; ripening; keeping in brine

Hrčak ID:

96672

URI

https://hrcak.srce.hr/96672

Publication date:

4.5.1990.

Article data in other languages: croatian

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