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Investigations in the possibility of the production of smoked processed cheese

Gordana Niketić
Ljerka Kršev

Sažetak

Investigation were carried out in order find possible solution for the production of smoked processed cheese. In our experiments we produced processed cheese at traditional way and we used different kind of packaging materials. Our conclusion is that we can produce smoked processed cheese if we have used polietilen as packaging material. The temperature of smoking of processed cheese was 80 °C during 9-10 hours. Obtained results of physical and chemical and microbiological investigations have shown no significant quality difference between smoked processed cheese and processed cheese.

Ključne riječi

smoked processed cheese; production

Hrčak ID:

101199

URI

https://hrcak.srce.hr/101199

Datum izdavanja:

1.3.1988.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.437 *