Original scientific paper

Composition, characteristics and organoleptic quality of salty milk

D. Lazarevska ; Zavod za stočarstvo SR Makedonije, Zemljodelsko-šumarski fakultet, Skopje
Tihomir Čizbanovski
Natalija Kapac-Parkačeva

Abstract

Salty sour milk is home-made milk-product of the mountain's regions of Socialistic Republic of Macedonia, where countrymen make it form ewe's, cow's or mixed sour milk after its salting and straining off the milk serum. By its organoleptic quality this is a white, soft, compact and smearing mass with specific taste of sour milk. According to the chemical composition, total amount of free amino acids in the milk is 6,35 mg/100 ml, in the salty sour milk is 1,79 mg/100 g and in the separated milk serum 24,95 mg/100 ml. Consequently, the amount of free amino acids in the milk serum is about 14 times higher than in the salty sour milk, or about 3.5 times more than in the raw milk. The most representative free amino acid in the milk is glutamine acid, in the salty sour milk is cystine, which differ in comparison wirh the separated milk serum, who contains higher amount of cystine, glutamin acid, histidine, serine, lysine, leucine and glycine. According to the physiological importance separated milk serum contains 14 times higher amount of essential amino acids in comparison with the salty sour milk.

Keywords

salty milk; Composition, characteristics and organoleptic quality

Hrčak ID:

96780

URI

https://hrcak.srce.hr/96780

Publication date:

2.3.1975.

Article data in other languages: croatian

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