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Influences of addition of powdered skim milk to changes of nitrogen matters during the white cheese piping

Dragica Miočinović ; Veterinarski i mlekarski institut, Beograd

Sažetak

Changes of total nitrogen matters and soluble nitrogen matters during the white cheese riping with addition of powdered skim milk at the rate of two and three percent, are shown in this work. Obtained results were compared with the control cheese (without addition of powdered skim milk). According to coefficient of riping were observed the volume of protein denaturation to cheeses we were examine.

Ključne riječi

white cheese; ripening; nitrogen matters

Hrčak ID:

108914

URI

https://hrcak.srce.hr/108914

Datum izdavanja:

2.9.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.363 *