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State and ways further development in cheesemaking

Jovan Đorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Predrag Puđa
Ognjen Maćej

Puni tekst: hrvatski, pdf (1 MB) str. 227-237 preuzimanja: 305* citiraj
APA 6th Edition
Đorđević, J., Puđa, P. i Maćej, O. (1986). Stanje i pravci razvoja u sirarstvu. Mljekarstvo, 36 (8), 227-237. Preuzeto s https://hrcak.srce.hr/108911
MLA 8th Edition
Đorđević, Jovan, et al. "Stanje i pravci razvoja u sirarstvu." Mljekarstvo, vol. 36, br. 8, 1986, str. 227-237. https://hrcak.srce.hr/108911. Citirano 20.01.2021.
Chicago 17th Edition
Đorđević, Jovan, Predrag Puđa i Ognjen Maćej. "Stanje i pravci razvoja u sirarstvu." Mljekarstvo 36, br. 8 (1986): 227-237. https://hrcak.srce.hr/108911
Harvard
Đorđević, J., Puđa, P., i Maćej, O. (1986). 'Stanje i pravci razvoja u sirarstvu', Mljekarstvo, 36(8), str. 227-237. Preuzeto s: https://hrcak.srce.hr/108911 (Datum pristupa: 20.01.2021.)
Vancouver
Đorđević J, Puđa P, Maćej O. Stanje i pravci razvoja u sirarstvu. Mljekarstvo [Internet]. 1986 [pristupljeno 20.01.2021.];36(8):227-237. Dostupno na: https://hrcak.srce.hr/108911
IEEE
J. Đorđević, P. Puđa i O. Maćej, "Stanje i pravci razvoja u sirarstvu", Mljekarstvo, vol.36, br. 8, str. 227-237, 1986. [Online]. Dostupno na: https://hrcak.srce.hr/108911. [Citirano: 20.01.2021.]

Sažetak
A concise analysis was made, concerning the state of industrial cheese making production in our country as well as the concept of further ways oj development. It has been stated that cheesemaking in our country has achieved a relatively high degree of development, in spite of basic problems in this^ industry that have not been solved, for example: the quantity and the quality of milk, the production of proteolitic enzimes for milk coagulation, microbiological culture problems and some other problems. The best results have been obtained in the specialized cheese making factories. In further development of cheesemaking more attention should be paid to searching the possibilities for industrial production of some renowned autochthonic cheese varieties, as well as to the improvement of cheese manufacture economics. The latter can be achieved by greater incorporation of milk components into cheese using the ultrafiltration process or the formation of protein coagregates, with subsequent coagulation. Advantages and disadvantages of these procedures, as well as the attained results in resolving the encountered problems in Yugoslavia, have been analyzed.

Ključne riječi
cheesemaking; development

Hrčak ID: 108911

URI
https://hrcak.srce.hr/108911

[hrvatski]

Posjeta: 538 *