Original scientific paper
Quantity of processed cheese produced by usage of emulsifying agents KSS-1 and KSS-2. - II organoleptical characteristics
Marijana Carić
; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Spasenija Milanović
Dragoljub Gavarić
Ljiljana Kulić
Abstract
Different organoleptic quality defects of processed cheeses can be caused, by microbiological or chemical agents. Organoleptic characteristics of processed cheeses, produced in nine dairies in Yugoslavia by using domestic emulsifying agents KSS-1 and KSS-2 were determined.
Keywords
processed cheese; emulsifying agents KSS-1 and KSS-2; organoleptical characteristics
Hrčak ID:
108749
URI
Publication date:
1.3.1986.
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