Original scientific paper

Quality of Podravec cheese produced with concentrated starters

Vlasta Polović ; "Sirela", V. Sredice 11, 43000 Bjelovar
Ljerka Kršev

Abstract

In the work a possibility of the application in the manufacturing of the "Podravec" cheese has been explored. Concentrated starters have been used for 6 industrial productions of the "Podravec" cheese. The application of concentrated starters in the production of the "Podravec" cheese has caused some changes in the technological process itself. Testings have shown that instead 1,5-2,0% of culture it's necessary to put 0,2% of concentrated starter. Also, it is necessary to shorten the time of coagulum treatment for about 20 min. Industrially manufactured cheese samples by application of concentrated starters, have been better evaluated than those samples produced by application of a technical starter.

Keywords

Podravec cheese; quality; concentrated starters

Hrčak ID:

101386

URI

https://hrcak.srce.hr/101386

Publication date:

1.10.1988.

Article data in other languages: croatian

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