Original scientific paper

Chemical composition and technology of the "Manur" cheese produced in SR Macedonia

Duška Lazarevska ; R.O. Zemjodelski fakultet, Skopje
Olga Bauer

Abstract

In this paper is given chemical analyze of the cheese "Manur" produced in the hilly-mountain regions of SR Macedonia. As a raw material for manufacturing of tie cheese "Manur" is used the whey received as a byproduct of the white soft cheese made from the sheep milk. On this base ware estimated following components: acidity (°T) pH, fat, total proteins, total minerals, salt and dry matters. The cheese "Manur" is distinguishing with a high biological value and its quality don t remain behind to the quality of some compact cheeses.

Keywords

cheese; Manur; chemical composition; technology; Macedonia

Hrčak ID:

100262

URI

https://hrcak.srce.hr/100262

Publication date:

1.12.1984.

Article data in other languages: croatian

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