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Contents of some organic acids during cheese ripening

Matilda Grüner ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Marija Horvatić

Puni tekst: njemački, pdf (1 MB) str. 203-213 preuzimanja: 396* citiraj
APA 6th Edition
Grüner, M. i Horvatić, M. (1992). Gehalt Einiger Organischen Säuren Während Der Käsereifung. Mljekarstvo, 42 (3), 203-213. Preuzeto s https://hrcak.srce.hr/95474
MLA 8th Edition
Grüner, Matilda i Marija Horvatić. "Gehalt Einiger Organischen Säuren Während Der Käsereifung." Mljekarstvo, vol. 42, br. 3, 1992, str. 203-213. https://hrcak.srce.hr/95474. Citirano 28.01.2021.
Chicago 17th Edition
Grüner, Matilda i Marija Horvatić. "Gehalt Einiger Organischen Säuren Während Der Käsereifung." Mljekarstvo 42, br. 3 (1992): 203-213. https://hrcak.srce.hr/95474
Harvard
Grüner, M., i Horvatić, M. (1992). 'Gehalt Einiger Organischen Säuren Während Der Käsereifung', Mljekarstvo, 42(3), str. 203-213. Preuzeto s: https://hrcak.srce.hr/95474 (Datum pristupa: 28.01.2021.)
Vancouver
Grüner M, Horvatić M. Gehalt Einiger Organischen Säuren Während Der Käsereifung. Mljekarstvo [Internet]. 1992 [pristupljeno 28.01.2021.];42(3):203-213. Dostupno na: https://hrcak.srce.hr/95474
IEEE
M. Grüner i M. Horvatić, "Gehalt Einiger Organischen Säuren Während Der Käsereifung", Mljekarstvo, vol.42, br. 3, str. 203-213, 1992. [Online]. Dostupno na: https://hrcak.srce.hr/95474. [Citirano: 28.01.2021.]

Sažetak
Autochthone cheese, produced under industrial conditions, ripened for 6 weeks stored at 12 °C and at 85% of relative humidity. The change of lactose, free L- and D- lactic acid, citric acid and malic acid was established by the enzyme methods. There was a significant (P<0,05) decrease in the amounts of lactose during the whole ripening time of cheese, but the greatest dynamic of decrease was observed in the first two weeks. Concentration of F- and D- lactic acids increased significantly (P<0,05) in the first week, and decreased in the second week. During the remaining time of ripening L- lactic acid decreased compared to D- lactic acid which was increasing continuously and significantly. This caused a relation in favour of D-lactic acid. The greatest amount of citric acid was found after the pressing and it decreased significantly during the two weeks of ripening. Low amount of malic acid was discovered after the first week of cheese ripening and this amount was continuously low.

Ključne riječi
ripening of "Zdenački" cheese; L and D lactic acid; citric acid; malic acid

Hrčak ID: 95474

URI
https://hrcak.srce.hr/95474

[hrvatski] [njemački]

Posjeta: 699 *