Izvorni znanstveni članak
Dynamics of soluble nitrogen and free aminoacids during ripening of Sombor cheese
Dušica Petrović
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Jovan Đorđević
Dragoslava Mišić
Sažetak
Investigation of the dynamics of total and soluble nitrogen and of individual free aminoacids were carried out in order to obtain ripening characteristics of Sombor cheese. The obtained data show that this kind of cheese achieves the commercial ripeness at the age of 20 to 30 days, with a ripening coefficient of 23.66 to 24.76. 16 free aminoacids were established and they amounted for 311.33 mg% at the end of ripening. According to the ripening characteristics, Sombor cheese is taking place between the soft and semihard cheese and is similar to trapist cheese.
Ključne riječi
Sombor cheese; ripening; soluble nitrogen; free aminoacids
Hrčak ID:
100841
URI
Datum izdavanja:
3.1.1989.
Posjeta: 1.022 *