Izvorni znanstveni članak

The milk quality for Njeguši-cheese production

Nikola Adžić ; Poljoprivredni fakultet, Titograd
Mihajlo Ljumović
Slobodan Petrović
Miladin Tomović
Natalija Dozet
Marko Stanišić
Miodrag Perović

Sažetak

Analyses of milk used for production of Njeguši cheese showed that, according to the average contents of basic components, sheep milk has the highest quality, follow mixed cow and sheep milk, after it mixed cow and goat milk, while cow milk is the worst in spite of the fact that it has a sufficient contents of dry matter, fat, proteins and other component too: In the case has increased except lactose since the day of taking the first up to the fourth sample. But, such changes were not established in the case of mixed cow and goat milk. The chemical composition of cheese practically does not depend on the type and chemical composition of milk, but for production of 1 kg of cheese a smaller quantity of milk is needed if the dry matter contents is higher. Therefore we have the best utilization of the sheep milk, and the worst one of the cow milk.

Ključne riječi

milk; Njeguši cheese; quality

Hrčak ID:

99678

URI

https://hrcak.srce.hr/99678

Datum izdavanja:

2.3.1984.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.843 *