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Original scientific paper

Investigations in the possibility of the production of smoked processed cheese

Gordana Niketić
Ljerka Kršev

Fulltext: croatian, pdf (835 KB) pages 67-72 downloads: 367* cite
APA 6th Edition
Niketić, G. & Kršev, Lj. (1988). Istraživanje mogućnosti proizvodnje dimljenog topljenog sira. Mljekarstvo, 38 (3), 67-72. Retrieved from https://hrcak.srce.hr/101199
MLA 8th Edition
Niketić, Gordana and Ljerka Kršev. "Istraživanje mogućnosti proizvodnje dimljenog topljenog sira." Mljekarstvo, vol. 38, no. 3, 1988, pp. 67-72. https://hrcak.srce.hr/101199. Accessed 17 Oct. 2021.
Chicago 17th Edition
Niketić, Gordana and Ljerka Kršev. "Istraživanje mogućnosti proizvodnje dimljenog topljenog sira." Mljekarstvo 38, no. 3 (1988): 67-72. https://hrcak.srce.hr/101199
Harvard
Niketić, G., and Kršev, Lj. (1988). 'Istraživanje mogućnosti proizvodnje dimljenog topljenog sira', Mljekarstvo, 38(3), pp. 67-72. Available at: https://hrcak.srce.hr/101199 (Accessed 17 October 2021)
Vancouver
Niketić G, Kršev Lj. Istraživanje mogućnosti proizvodnje dimljenog topljenog sira. Mljekarstvo [Internet]. 1988 [cited 2021 October 17];38(3):67-72. Available from: https://hrcak.srce.hr/101199
IEEE
G. Niketić and Lj. Kršev, "Istraživanje mogućnosti proizvodnje dimljenog topljenog sira", Mljekarstvo, vol.38, no. 3, pp. 67-72, 1988. [Online]. Available: https://hrcak.srce.hr/101199. [Accessed: 17 October 2021]

Abstracts
Investigation were carried out in order find possible solution for the production of smoked processed cheese. In our experiments we produced processed cheese at traditional way and we used different kind of packaging materials. Our conclusion is that we can produce smoked processed cheese if we have used polietilen as packaging material. The temperature of smoking of processed cheese was 80 °C during 9-10 hours. Obtained results of physical and chemical and microbiological investigations have shown no significant quality difference between smoked processed cheese and processed cheese.

Keywords
smoked processed cheese; production

Hrčak ID: 101199

URI
https://hrcak.srce.hr/101199

[croatian]

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