Original scientific paper

Manufacture of cheese spreads from quark with soya bean addition

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Spasenija Milanović
Dragoljub Gavarić
Marija Levai

Abstract

The authors describe cheese spreads experimental work with soya bean flour addition. Enrichment of quark with soya bean flour contributes to increase protein content and improve nutritive value of food. In prepared, cheese spread with soya bean flour, solids increased on average from 30,60 to 33,15 percent, proteins from 12,36 to 15,24 percent.

Keywords

cheese spreads; quark; soya bean addition

Hrčak ID:

109942

URI

https://hrcak.srce.hr/109942

Publication date:

2.5.1981.

Article data in other languages: croatian

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