Izvorni znanstveni članak
Physico-chemical properties of "bijeni" cheese in the course of ripening and keeping in brine
Ljubica Slaveska
; Republički zavod za zdravstvenu zaštitu, Skoplje
Sažetak
The work has investigated the dynamics of change of water, dry mater, fat and natrium chloride in the autochthonous Macedonian beaten cheese. The dynamics of contents of the given components has been observed in the course of ripening and keeping of beaten cheese in the period of 279 days. The investigations show that the quantities of water in 'the beaten cheese move from, 39,4-43,0, dry mater from 60,6-57,0, dry mater without natrium chloride from 60,4-49,0, calculated on 100 grams of cheese and fat from 47,85-41,23 natrium, chloride from 47,85-41,23 natrium, chloride from 0,20-14,03 calculated on 100 grams of dry cheese. The evidence shows that values change. The contents of fat and natrium chloride are in an inverse relation.
Ključne riječi
Hrčak ID:
96091
URI
Datum izdavanja:
2.8.1985.
Posjeta: 1.398 *