Izvorni znanstveni članak
Comparative investigation of the new technological proceeds in the production of white brine cheese
Natalija Dozet
; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Bijeljac
Sažetak
The main intentions of tests of new technological proceeds were to study changes of white brine cheese when basic raw material was enriched by adding egg powder and 25 percents of milk were substituted by reconstituted milk. Technology of production was based on autochthonous technology of Travnik cheese using new contemporary technological methods as well. Tests had three groups: A - control milk, B - milk with egg powder added and C - milk with 25 percents of reconstituted milk. Results showed that the cheeses from the Group B had the best taste and the ripening was the most intensive. Quality of the Group C cheeses was inferior as they had less intensive ripening and their texture had higher hardness. Analysis of milk, cheese and whey, as well as by sensory analysis, characteristics of every group of cheeses were established. Results of this work show that the tests carried out gave positive results and that there were no substantial changes of basic characteristics of white brine cheese.
Ključne riječi
white brine cheese; technological proceeds
Hrčak ID:
111392
URI
Datum izdavanja:
2.4.1978.
Posjeta: 888 *