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Influence of Penicillium candidum spores addition way on soft goats cheese "Blanka" properties

Dubravko Škorput ; "Sirela" Industrija mliječnih proizvoda, V. Sredice 11, 43000 Bjelovar

Puni tekst: hrvatski, pdf (1 MB) str. 227-234 preuzimanja: 294* citiraj
APA 6th Edition
Škorput, D. (1991). Utjecaj načina dodavanja spora Penicillium candidum na svojstva kozjeg sira "Blanka". Mljekarstvo, 41 (9), 227-234. Preuzeto s https://hrcak.srce.hr/95862
MLA 8th Edition
Škorput, Dubravko. "Utjecaj načina dodavanja spora Penicillium candidum na svojstva kozjeg sira "Blanka"." Mljekarstvo, vol. 41, br. 9, 1991, str. 227-234. https://hrcak.srce.hr/95862. Citirano 22.01.2021.
Chicago 17th Edition
Škorput, Dubravko. "Utjecaj načina dodavanja spora Penicillium candidum na svojstva kozjeg sira "Blanka"." Mljekarstvo 41, br. 9 (1991): 227-234. https://hrcak.srce.hr/95862
Harvard
Škorput, D. (1991). 'Utjecaj načina dodavanja spora Penicillium candidum na svojstva kozjeg sira "Blanka"', Mljekarstvo, 41(9), str. 227-234. Preuzeto s: https://hrcak.srce.hr/95862 (Datum pristupa: 22.01.2021.)
Vancouver
Škorput D. Utjecaj načina dodavanja spora Penicillium candidum na svojstva kozjeg sira "Blanka". Mljekarstvo [Internet]. 1991 [pristupljeno 22.01.2021.];41(9):227-234. Dostupno na: https://hrcak.srce.hr/95862
IEEE
D. Škorput, "Utjecaj načina dodavanja spora Penicillium candidum na svojstva kozjeg sira "Blanka"", Mljekarstvo, vol.41, br. 9, str. 227-234, 1991. [Online]. Dostupno na: https://hrcak.srce.hr/95862. [Citirano: 22.01.2021.]

Sažetak
Experimental production of soft mold-matured goat's cheese "Blanka" was carried out on large scale with a view of testing statement that the way of addition Penicillium candidum spores has influence on cheese properties. Three groups of cheese samples formed part of ten every day's cheese productions using daily 2000 l of blended cow's and goat's milk (ratio 1:1). Water suspension of Penicillium candidum spores was added: a) in milk before renneting, b) spraying young cheese surface, and c) combining addition of spores in milk and spraying the surface of young cheese. Cheese samples ripened 10 to 12 days in curing rooms (temperature 8 to 10 °C relative humidity 95%). Results of chemical, microbiological and sensory analysis of milk and cheese, and statistical analysis data rended possible the conclusion that the way of spores addition did not influence chemical composition and cheese yield, it influenced development of surface mycelia and sensory cheese properties. Acidity of ripened cheese depended on the way of spores addition only in part. The most favourable way of spores addition was the one combining addition in milk before renneting and spraying cheese surface. The spraying of cheese surface was better than mere spores addition in milk before renneting.

Ključne riječi
soft goat's mold-matured cheese "Blanka"; way of spores addition; cheese composition; sensory quality evaluation

Hrčak ID: 95862

URI
https://hrcak.srce.hr/95862

[hrvatski]

Posjeta: 526 *