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Investigation on chemical composition of Trappist type cheese produced from ultrafiltrated milk

Mihailo Ostojić ; Veterinarski i mlekarski institut, Beograd

Sažetak

The ultrafiltration has already been applied in world food industry when fresh and soft cheese were concerned, retentate used in semihard and hard cheese production only in laboratory conditions. The aim of this study was to test the possibilities of Trappist cheese manufactrure using the ultrafiltration. Trappist cheese was produced and compared to the control sample during the ripening period of 2 months.

Ključne riječi

cheese; Trappist; ultrafiltrated milk; chemical composition

Hrčak ID:

100974

URI

https://hrcak.srce.hr/100974

Datum izdavanja:

1.12.1989.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.056 *