Izvorni znanstveni članak
"Podravec" cheese - technology and quality
Slavko Kirin
; "Sirela" Industrija mliječnih proizvoda, Bjelovar
Sažetak
"Podravec" cheese production developed in Milk plant "Sirela" Bjelovar is based on small scale technology of trapist cheese in Croatia, and Dutch Edam cheese technology. The aim of the study was to define basic elements relative to cheese production norms and to cheese standardization. According to the results of milk, whey, and cheese samples testing the following is suggested: "Podravec" is a semi-hard, pressed cheese, produced from pasteurized milk, its good yield is due to milk composition, and to ripening of plastic coated cheese, sensory quality of cheese is fair, and its bacterial quality rather poor owing to the quality of raw and pasteurized milk used in cheese production. Basic data are proposed for standard and definition of "Podravec" cheese.
Ključne riječi
"Podravec" cheese; technology; composition; bacterial tests; sensory quality evaluation
Hrčak ID:
95860
URI
Datum izdavanja:
2.8.1991.
Posjeta: 2.413 *