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Electrophoretic examination of milk proteins degradation during the ripening of Novosadski cheese produced by usage rennilase

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić
Spasenija Marić
Gizela Vič

Puni tekst: hrvatski, pdf (1 MB) str. 104-113 preuzimanja: 316* citiraj
APA 6th Edition
Carić, M., Gavarić, D., Marić, S. i Vič, G. (1978). Elektroforetsko ispitivanje razgradnje proteina mlijeka tokom zrenja novosadskog sira proizvedenog primjenom renilaze. Mljekarstvo, 28 (5), 104-113. Preuzeto s https://hrcak.srce.hr/111401
MLA 8th Edition
Carić, Marijana, et al. "Elektroforetsko ispitivanje razgradnje proteina mlijeka tokom zrenja novosadskog sira proizvedenog primjenom renilaze." Mljekarstvo, vol. 28, br. 5, 1978, str. 104-113. https://hrcak.srce.hr/111401. Citirano 26.01.2021.
Chicago 17th Edition
Carić, Marijana, Dragoljub Gavarić, Spasenija Marić i Gizela Vič. "Elektroforetsko ispitivanje razgradnje proteina mlijeka tokom zrenja novosadskog sira proizvedenog primjenom renilaze." Mljekarstvo 28, br. 5 (1978): 104-113. https://hrcak.srce.hr/111401
Harvard
Carić, M., et al. (1978). 'Elektroforetsko ispitivanje razgradnje proteina mlijeka tokom zrenja novosadskog sira proizvedenog primjenom renilaze', Mljekarstvo, 28(5), str. 104-113. Preuzeto s: https://hrcak.srce.hr/111401 (Datum pristupa: 26.01.2021.)
Vancouver
Carić M, Gavarić D, Marić S, Vič G. Elektroforetsko ispitivanje razgradnje proteina mlijeka tokom zrenja novosadskog sira proizvedenog primjenom renilaze. Mljekarstvo [Internet]. 1978 [pristupljeno 26.01.2021.];28(5):104-113. Dostupno na: https://hrcak.srce.hr/111401
IEEE
M. Carić, D. Gavarić, S. Marić i G. Vič, "Elektroforetsko ispitivanje razgradnje proteina mlijeka tokom zrenja novosadskog sira proizvedenog primjenom renilaze", Mljekarstvo, vol.28, br. 5, str. 104-113, 1978. [Online]. Dostupno na: https://hrcak.srce.hr/111401. [Citirano: 26.01.2021.]

Sažetak
The described investigations treated Novosadski cheese produced in industrial conditions, according the usual procedure, with Mucor miehei enzyme-rennilase, and chymosin as a control. The examinations were carried out after 0, 10, 20, 30 and 40 days of ripening and included determinations: acidity, the content of DM, NaCl, fat, total N, the products of protein degradation by PAG electrophoresis and organoleptic quality. The results of the comparative investigations of cheeses where milk clotting enzyme was rennilase or chymosin, showed that there is not a significant difference in content and changes of the components during cheese ripening. Some differences in organoleptic quality were on the behalf of the cheese group where milk was coagulated by rennilase.

Ključne riječi
milk; Novosadski cheese; ripening; rennilase; proteins degradation; electrophoretic examination

Hrčak ID: 111401

URI
https://hrcak.srce.hr/111401

[hrvatski]

Posjeta: 493 *