Izvorni znanstveni članak
Influence of milk acidity on sensory characteristics of Emmental cheese
Lj. Jakelj
Klara Pfeifer
; Veterinarski fakultet, Heinzelova 55, 10000 Zagreb
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
Datum izdavanja:
10.4.1993.
Posjeta: 1.044 *