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Skim milk fermented with butter starter cultures

Jovan Dorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Dragoslava Mišić
Dušica Petrović
Mirjana Jakica

Puni tekst: hrvatski, pdf (907 KB) str. 163-168 preuzimanja: 221* citiraj
APA 6th Edition
Dorđević, J., Mišić, D., Petrović, D. i Jakica, M. (1980). Mogućnost proizvodnje kiselo-mliječnog proizvoda od obranog mlijeka sa maslačnom kulturom. Mljekarstvo, 30 (6), 163-168. Preuzeto s https://hrcak.srce.hr/97036
MLA 8th Edition
Dorđević, Jovan, et al. "Mogućnost proizvodnje kiselo-mliječnog proizvoda od obranog mlijeka sa maslačnom kulturom." Mljekarstvo, vol. 30, br. 6, 1980, str. 163-168. https://hrcak.srce.hr/97036. Citirano 20.01.2021.
Chicago 17th Edition
Dorđević, Jovan, Dragoslava Mišić, Dušica Petrović i Mirjana Jakica. "Mogućnost proizvodnje kiselo-mliječnog proizvoda od obranog mlijeka sa maslačnom kulturom." Mljekarstvo 30, br. 6 (1980): 163-168. https://hrcak.srce.hr/97036
Harvard
Dorđević, J., et al. (1980). 'Mogućnost proizvodnje kiselo-mliječnog proizvoda od obranog mlijeka sa maslačnom kulturom', Mljekarstvo, 30(6), str. 163-168. Preuzeto s: https://hrcak.srce.hr/97036 (Datum pristupa: 20.01.2021.)
Vancouver
Dorđević J, Mišić D, Petrović D, Jakica M. Mogućnost proizvodnje kiselo-mliječnog proizvoda od obranog mlijeka sa maslačnom kulturom. Mljekarstvo [Internet]. 1980 [pristupljeno 20.01.2021.];30(6):163-168. Dostupno na: https://hrcak.srce.hr/97036
IEEE
J. Dorđević, D. Mišić, D. Petrović i M. Jakica, "Mogućnost proizvodnje kiselo-mliječnog proizvoda od obranog mlijeka sa maslačnom kulturom", Mljekarstvo, vol.30, br. 6, str. 163-168, 1980. [Online]. Dostupno na: https://hrcak.srce.hr/97036. [Citirano: 20.01.2021.]

Sažetak
Original skim milk was enriched with 5, 10 and 15 % of evaporated non-fat milk and after thermal treatment inoculated with 4 % of butter cultures and incubated at 22 °C and 30 °C. The best results were obtained with the starting material containing 15 % of evaporated skim milk. The incubation time was highly temperature dependent. At 22 °C the incubation lasted 13 hours, but at 30 °C it was reduced for 5 hours. In both cases the taste and aroma of the product were well pronounced. The characteristics of the gel (curd) were better in the product incubated at 30 °C (more acceptable consistency, as a whole). The physicochemical characteristics of the variants are tabulated and concern TS, fat and lactose per cent, titratable acidity, specific density and viscosity. The process of production of a fermented product from partially concentrated skim milk is described and the economical importance of these experiments are underlined.

Ključne riječi
skim milk; butter starter cultures

Hrčak ID: 97036

URI
https://hrcak.srce.hr/97036

[hrvatski]

Posjeta: 407 *