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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 38 No. 4, 1988.

Izvorni znanstveni članak

Production of melted "Travnik" cheese spread

Anka Popović-Vranješ ; RO Mljekarska industrija Banja Luka
Krunoslav Križan

Puni tekst: hrvatski pdf 1.709 Kb

str. 87-98

preuzimanja: 698

citiraj

Sažetak

As a service to agricultural cooperatives "Šiprage" from Šiprage and "15 maj" from Skender Vakuf our Dairy performed vacuum packing of "Travnik" cheese. Cheese slices that were broken or irregulat in shape and remaining cheese fragments (10-I5%) could not be individually vacuum packed. In order to utilize the remaining "Travnik" cheese and market it we came up with the idea of "Travnik" processed cheese spread. Processed "Travnik" cheese was manufactured with domestic and imported salts, comparatively. Quality of the cheese is controlled organoleptically and through physical, chemical and bacteriological features. The production of processed "Travnik" cheese allows simple and economic marketing of the remaining cheese and expansion of our cheese product assortment.

Ključne riječi

"Travnik" cheese; production; spread cheese

Hrčak ID:

101278

URI

https://hrcak.srce.hr/101278

Datum izdavanja:

2.4.1988.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.523 *