hrcak mascot   Srce   HID

Izvorni znanstveni članak

Influence of milk acidity on sensory characteristics of Emmental cheese

Lj. Jakelj
Klara Pfeifer ; Veterinarski fakultet, Heinzelova 55, 10000 Zagreb

Puni tekst: hrvatski, pdf (624 KB) str. 107-110 preuzimanja: 169* citiraj
APA 6th Edition
Jakelj, Lj. i Pfeifer, K. (1993). Utjecaj kiselosti miijeka na senzorska svojstva ementalskog sira. Mljekarstvo, 43 (2), 107-110. Preuzeto s https://hrcak.srce.hr/95373
MLA 8th Edition
Jakelj, Lj. i Klara Pfeifer. "Utjecaj kiselosti miijeka na senzorska svojstva ementalskog sira." Mljekarstvo, vol. 43, br. 2, 1993, str. 107-110. https://hrcak.srce.hr/95373. Citirano 17.11.2019.
Chicago 17th Edition
Jakelj, Lj. i Klara Pfeifer. "Utjecaj kiselosti miijeka na senzorska svojstva ementalskog sira." Mljekarstvo 43, br. 2 (1993): 107-110. https://hrcak.srce.hr/95373
Harvard
Jakelj, Lj., i Pfeifer, K. (1993). 'Utjecaj kiselosti miijeka na senzorska svojstva ementalskog sira', Mljekarstvo, 43(2), str. 107-110. Preuzeto s: https://hrcak.srce.hr/95373 (Datum pristupa: 17.11.2019.)
Vancouver
Jakelj Lj, Pfeifer K. Utjecaj kiselosti miijeka na senzorska svojstva ementalskog sira. Mljekarstvo [Internet]. 1993 [pristupljeno 17.11.2019.];43(2):107-110. Dostupno na: https://hrcak.srce.hr/95373
IEEE
Lj. Jakelj i K. Pfeifer, "Utjecaj kiselosti miijeka na senzorska svojstva ementalskog sira", Mljekarstvo, vol.43, br. 2, str. 107-110, 1993. [Online]. Dostupno na: https://hrcak.srce.hr/95373. [Citirano: 17.11.2019.]

Sažetak
The influence of the level of milk acidity on the course of production, ripening and sensory characteristics of Emmental cheese produced at the Dairy "Mlekopromet", Ljutomer was investigated during 1990. The results point to direct influence of titratable acidity of milk on quality of Emmental cheese. According to that milk indicator produced cheese quality class could be presupposed provided that processing was properly conducted.

Ključne riječi
Emmental cheese; production; degrees of titratable milk acidity; influence on cheese processing; ripening and sensory characteristics

Hrčak ID: 95373

URI
https://hrcak.srce.hr/95373

[hrvatski]

Posjeta: 326 *