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Application of isolated soy proteins in processed cheese production

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić
Ljiljana Kulić
Spasenija Milanović

Puni tekst: hrvatski, pdf (980 KB) str. 95-102 preuzimanja: 653* citiraj
APA 6th Edition
Carić, M., Gavarić, D., Kulić, Lj. i Milanović, S. (1989). Primjena izolata proteina soje u tehnološkom procesu proizvodnje topljenog sira. Mljekarstvo, 39 (4), 95-102. Preuzeto s https://hrcak.srce.hr/100859
MLA 8th Edition
Carić, Marijana, et al. "Primjena izolata proteina soje u tehnološkom procesu proizvodnje topljenog sira." Mljekarstvo, vol. 39, br. 4, 1989, str. 95-102. https://hrcak.srce.hr/100859. Citirano 16.01.2021.
Chicago 17th Edition
Carić, Marijana, Dragoljub Gavarić, Ljiljana Kulić i Spasenija Milanović. "Primjena izolata proteina soje u tehnološkom procesu proizvodnje topljenog sira." Mljekarstvo 39, br. 4 (1989): 95-102. https://hrcak.srce.hr/100859
Harvard
Carić, M., et al. (1989). 'Primjena izolata proteina soje u tehnološkom procesu proizvodnje topljenog sira', Mljekarstvo, 39(4), str. 95-102. Preuzeto s: https://hrcak.srce.hr/100859 (Datum pristupa: 16.01.2021.)
Vancouver
Carić M, Gavarić D, Kulić Lj, Milanović S. Primjena izolata proteina soje u tehnološkom procesu proizvodnje topljenog sira. Mljekarstvo [Internet]. 1989 [pristupljeno 16.01.2021.];39(4):95-102. Dostupno na: https://hrcak.srce.hr/100859
IEEE
M. Carić, D. Gavarić, Lj. Kulić i S. Milanović, "Primjena izolata proteina soje u tehnološkom procesu proizvodnje topljenog sira", Mljekarstvo, vol.39, br. 4, str. 95-102, 1989. [Online]. Dostupno na: https://hrcak.srce.hr/100859. [Citirano: 16.01.2021.]

Sažetak
A possibility of application of isolated soy protein (Supro 710, Protein Technologies International, Belgium) as a substitute for cheese dry matter in processed cheese production has been examined. In that manner a lack of good quality raw material in cheese processing will be compensated and wider assortiment of processed cheese products with increased economy obtained. Results gained during laboratory testing and researches conducted in industrial scale have shown that the rate of substitution could be successfull up to 15%. If particular flavouring agents are added, the stated percentage could be even increased, resulting in a product of high quality nutritive and functional characteristics.

Ključne riječi
processed cheese; production; isolated soy proteins

Hrčak ID: 100859

URI
https://hrcak.srce.hr/100859

[hrvatski]

Posjeta: 848 *