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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 35 No. 1, 1985.

Izvorni znanstveni članak

Changes in Edam type cheese during storage

N. Taboršak ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Stojak
Ljerka Lešić
Blanka Koludrović
Vera Bašić
J. Pavlek

Puni tekst: hrvatski pdf 1.060 Kb

str. 3-10

preuzimanja: 484

citiraj

Sažetak

Edam, type cheese was ripened in standard conditions packed in Saran foil. Ripe cheese was preserved at the temperature of 10 and 20 °C. Organoleptic, microbiological and chemical changes in cheese were observed in intervals of 10 and 20 days. Investigations were terminated when the samples were no longer suitable for consumption. The point when different phases in spoiling occur was determined. Optimal time of cheese preservation in specific conditions was estimated.

Ključne riječi

cheese; edam; storage

Hrčak ID:

95966

URI

https://hrcak.srce.hr/95966

Datum izdavanja:

7.1.1985.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.305 *