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Technology of pasta filata cheese and production of mozzarella with addition of skim milk powder

Bogdan Perko ; Biotehniška fakulteta, Domžale, Slovenija

Puni tekst: hrvatski, pdf (2 MB) str. 237-252 preuzimanja: 1.237* citiraj
APA 6th Edition
Perko, B. (1998). Tehnologija sireva tipa pasta filata i proizvodnja mocarele uz dodatak obranoga mlijeka u prahu. Mljekarstvo, 48 (4), 237-252. Preuzeto s https://hrcak.srce.hr/94843
MLA 8th Edition
Perko, Bogdan. "Tehnologija sireva tipa pasta filata i proizvodnja mocarele uz dodatak obranoga mlijeka u prahu." Mljekarstvo, vol. 48, br. 4, 1998, str. 237-252. https://hrcak.srce.hr/94843. Citirano 24.01.2021.
Chicago 17th Edition
Perko, Bogdan. "Tehnologija sireva tipa pasta filata i proizvodnja mocarele uz dodatak obranoga mlijeka u prahu." Mljekarstvo 48, br. 4 (1998): 237-252. https://hrcak.srce.hr/94843
Harvard
Perko, B. (1998). 'Tehnologija sireva tipa pasta filata i proizvodnja mocarele uz dodatak obranoga mlijeka u prahu', Mljekarstvo, 48(4), str. 237-252. Preuzeto s: https://hrcak.srce.hr/94843 (Datum pristupa: 24.01.2021.)
Vancouver
Perko B. Tehnologija sireva tipa pasta filata i proizvodnja mocarele uz dodatak obranoga mlijeka u prahu. Mljekarstvo [Internet]. 1998 [pristupljeno 24.01.2021.];48(4):237-252. Dostupno na: https://hrcak.srce.hr/94843
IEEE
B. Perko, "Tehnologija sireva tipa pasta filata i proizvodnja mocarele uz dodatak obranoga mlijeka u prahu", Mljekarstvo, vol.48, br. 4, str. 237-252, 1998. [Online]. Dostupno na: https://hrcak.srce.hr/94843. [Citirano: 24.01.2021.]

Sažetak
The possibilities of production of mozzarella cheese for pizzas and for grating, as well as prolongation of the shelf-life up to 30 days, with addition of skim milk powder using monoculture and mixed starter culture were studied. Into the milk samples, 0.5; 1.0; 1.5; 2.0; 2.5; and 3.0 % of skim milk powder was added. The amount of added skim milk powder was accommodate to streching ability of cheese paste regarding to its pH value and streching temperature. In order to increase the amount of added skim milk powder the production technology was modified. Whenever a certain amount of skim milk powder was added the monoculture Streptococcus salivarius subsp. thermophilus and mixed cultures Streptococcus salivurius subsp., thermophilus and Lactobacillus delbrueckii subsp. bulgaricus at the ratio 1 to 1 were tested. During the production of mozzarella cheese the acidification was monitored. In the mozzarella for pizzas the content of dry matter, fat and the yield were determinated. Cutting and oppressed firmness, were analysed using the Instron apparatus, while the structure of mozzarella cheese was analysed using Scanning electrone microscopy. Senzory evaluation of mozzarella cheese was performed after 30 days of the production. The best results were obtained from milk containing 2% of skim milk powder and mixed starter culture Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus at the ratio 1 to 1.

Ključne riječi
cheese; mozzarella; technology; skim milk powder; sensory properties

Hrčak ID: 94843

URI
https://hrcak.srce.hr/94843

[hrvatski]

Posjeta: 1.657 *