Original scientific paper
Investigation on chemical composition of Trappist type cheese produced from ultrafiltrated milk
Mihailo Ostojić
; Veterinarski i mlekarski institut, Beograd
Abstract
The ultrafiltration has already been applied in world food industry when fresh and soft cheese were concerned, retentate used in semihard and hard cheese production only in laboratory conditions. The aim of this study was to test the possibilities of Trappist cheese manufactrure using the ultrafiltration. Trappist cheese was produced and compared to the control sample during the ripening period of 2 months.
Keywords
cheese; Trappist; ultrafiltrated milk; chemical composition
Hrčak ID:
100974
URI
Publication date:
1.12.1989.
Visits: 1.081 *