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

https://hrcak.srce.hr/108749

Publication date:

1.3.1986.

Article data in other languages: croatian

Visits: 1.252 *