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Technological properties of reconstituted milk powder

Mirjana Matić ; Zadružni savez Bosne i Hercegovine

Puni tekst: hrvatski, pdf (819 KB) str. 45-51 preuzimanja: 256* citiraj
APA 6th Edition
Matić, M. (1980). Tehnološka svojstva rekonstituiranog mliječnog praha. Mljekarstvo, 30 (2), 45-51. Preuzeto s https://hrcak.srce.hr/96996
MLA 8th Edition
Matić, Mirjana. "Tehnološka svojstva rekonstituiranog mliječnog praha." Mljekarstvo, vol. 30, br. 2, 1980, str. 45-51. https://hrcak.srce.hr/96996. Citirano 18.05.2021.
Chicago 17th Edition
Matić, Mirjana. "Tehnološka svojstva rekonstituiranog mliječnog praha." Mljekarstvo 30, br. 2 (1980): 45-51. https://hrcak.srce.hr/96996
Harvard
Matić, M. (1980). 'Tehnološka svojstva rekonstituiranog mliječnog praha', Mljekarstvo, 30(2), str. 45-51. Preuzeto s: https://hrcak.srce.hr/96996 (Datum pristupa: 18.05.2021.)
Vancouver
Matić M. Tehnološka svojstva rekonstituiranog mliječnog praha. Mljekarstvo [Internet]. 1980 [pristupljeno 18.05.2021.];30(2):45-51. Dostupno na: https://hrcak.srce.hr/96996
IEEE
M. Matić, "Tehnološka svojstva rekonstituiranog mliječnog praha", Mljekarstvo, vol.30, br. 2, str. 45-51, 1980. [Online]. Dostupno na: https://hrcak.srce.hr/96996. [Citirano: 18.05.2021.]

Sažetak
The article describes the results of the research of some properties of milk powder and skimmed milk powder produced in local factories. The research included renneting-fermentation test and coagulation test of reconstituted milk. The curd obtained from reconstituted roller-dried milk powder was of inferior quality than from spray-dried, further reconstituted skim milk powder gave curd of lower quality than from full fat milk powder. The author finally concludes that reconstituted milk powder could not be utilized for cheese manufacture, giving the products of inferior quality than fresh milk.

Ključne riječi
milk; reconstituted milk powder; technological properties

Hrčak ID: 96996

URI
https://hrcak.srce.hr/96996

[hrvatski]

Posjeta: 447 *