Izvorni znanstveni članak
Influences of addition of powdered skim milk to changes of nitrogen matters during the white cheese piping
Dragica Miočinović
; Veterinarski i mlekarski institut, Beograd
Sažetak
Changes of total nitrogen matters and soluble nitrogen matters during the white cheese riping with addition of powdered skim milk at the rate of two and three percent, are shown in this work. Obtained results were compared with the control cheese (without addition of powdered skim milk). According to coefficient of riping were observed the volume of protein denaturation to cheeses we were examine.
Ključne riječi
white cheese; ripening; nitrogen matters
Hrčak ID:
108914
URI
Datum izdavanja:
2.9.1986.
Posjeta: 948 *