Original scientific paper
Quantity of processed cheese produced by usage of emulsifying agents KSS-1 and KSS-2 and physico-chemical characteristics
Marijana Carić
; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Spasenija Milanović
Dragoljub Gavarić
Ljiljana Kulić
Abstract
After several years of laboratory, semi industrial and industrial scale researches, domestic Yugoslavian emulsifying agents for processed cheese production entitled KSS-1 and KSS-2, were developed. By using new emulsifying agents the processed cheese has been produced in 9 dairies in Yugoslavia. Control cheese samples were processed with imported emulsifying agents. The obtained results of physico-chemical investigations which represent only a part of complete quality investigations of processed cheeses, have shown the good quality of experimental processed cheese samples. There were no significant quality differences between cheeses produced by usage of domestic salts KSS-1 and KSS-2 and imported salts.
Keywords
processed cheese; emulsifying agents KSS-1 and KSS-2; physico-chemical characteristics
Hrčak ID:
108705
URI
Publication date:
1.2.1986.
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