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Examination of acidity changing at fresh cheeses produced in the Varaždin region

Marija Milić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Sažetak

The author investigated the growth of the acidity into the fresh cheese industrial and paesant origin. Acidity - expressed in SH grades - at cheeses of industrial provenance grew almost regulary during 8 days - less if cheeses were stored in refrigerator and more at the room temperature. The acidity at cheeses of paesant origin was in irregular decreasing during 8 days storage.

Ključne riječi

fresh cheeses; acidity changing; Varaždin region

Hrčak ID:

99910

URI

https://hrcak.srce.hr/99910

Datum izdavanja:

1.6.1984.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.447 *