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Physico-chemical properties of "bijeni" cheese in the course of ripening and keeping in brine

Ljubica Slaveska ; Republički zavod za zdravstvenu zaštitu, Skoplje


Puni tekst: hrvatski pdf 957 Kb

str. 232-239

preuzimanja: 431

citiraj


Sažetak

The work has investigated the dynamics of change of water, dry mater, fat and natrium chloride in the autochthonous Macedonian beaten cheese. The dynamics of contents of the given components has been observed in the course of ripening and keeping of beaten cheese in the period of 279 days. The investigations show that the quantities of water in 'the beaten cheese move from, 39,4-43,0, dry mater from 60,6-57,0, dry mater without natrium chloride from 60,4-49,0, calculated on 100 grams of cheese and fat from 47,85-41,23 natrium, chloride from 47,85-41,23 natrium, chloride from 0,20-14,03 calculated on 100 grams of dry cheese. The evidence shows that values change. The contents of fat and natrium chloride are in an inverse relation.

Ključne riječi

cheese; ripening; storage

Hrčak ID:

96091

URI

https://hrcak.srce.hr/96091

Datum izdavanja:

2.8.1985.

Podaci na drugim jezicima: hrvatski

Posjeta: 993 *