hrcak mascot   Srce   HID

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 50 No. 2, 2000.

Pregledni rad

Nutritional properties of mediterranean cheeses

Jasmina Lukač Havranek   ORCID icon orcid.org/0000-0002-2653-3505 ; Zavod za mljekarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10000 Zagreb
Mirza Hadžiosmanović
Dubravka Samaržija
Neven Antunac

Puni tekst: hrvatski, pdf (1 MB) str. 141-150 preuzimanja: 1.190* citiraj
APA 6th Edition
Lukač Havranek, J., Hadžiosmanović, M., Samaržija, D. i Antunac, N. (2000). Prehrambena svojstva mediteranskih sireva. Mljekarstvo, 50 (2), 141-150. Preuzeto s https://hrcak.srce.hr/93270
MLA 8th Edition
Lukač Havranek, Jasmina, et al. "Prehrambena svojstva mediteranskih sireva." Mljekarstvo, vol. 50, br. 2, 2000, str. 141-150. https://hrcak.srce.hr/93270. Citirano 23.02.2019.
Chicago 17th Edition
Lukač Havranek, Jasmina, Mirza Hadžiosmanović, Dubravka Samaržija i Neven Antunac. "Prehrambena svojstva mediteranskih sireva." Mljekarstvo 50, br. 2 (2000): 141-150. https://hrcak.srce.hr/93270
Harvard
Lukač Havranek, J., et al. (2000). 'Prehrambena svojstva mediteranskih sireva', Mljekarstvo, 50(2), str. 141-150. Preuzeto s: https://hrcak.srce.hr/93270 (Datum pristupa: 23.02.2019.)
Vancouver
Lukač Havranek J, Hadžiosmanović M, Samaržija D, Antunac N. Prehrambena svojstva mediteranskih sireva. Mljekarstvo [Internet]. 2000 [pristupljeno 23.02.2019.];50(2):141-150. Dostupno na: https://hrcak.srce.hr/93270
IEEE
J. Lukač Havranek, M. Hadžiosmanović, D. Samaržija i N. Antunac, "Prehrambena svojstva mediteranskih sireva", Mljekarstvo, vol.50, br. 2, str. 141-150, 2000. [Online]. Dostupno na: https://hrcak.srce.hr/93270. [Citirano: 23.02.2019.]

Sažetak
Glicolysis, proteolysis and lipolysis determine organoleptic quality and nutritive value of cheese. Generally, hard and semihard cheeses with long maturation time, posses have better digestibility, higher concentration of free amino acids and free fatty acids, of short and medium long chains. High concentration of Ca in cheese have a significant influence on formation and protection of bonds and teeth, as well as prevention of osteoporosis and hipertension. France, Italy and Spain are Mediterranean countries which have denoted world cheese making process. Most countries addapted their cheese production and technology process. Croatian Mediterranean cheeses are, in general, hard, high-fat sheep cheeses. Although they are high quality cheeses, only the Paški cheese have the epithet of world-wide known cheese.

Ključne riječi
mediterranean cheese variety; nutritional properties

Hrčak ID: 93270

URI
https://hrcak.srce.hr/93270

[hrvatski]

Posjeta: 1.404 *