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Using the pig pepsin in "kačkavalj" production

Sh. M. Abdulah ; Irak

Sažetak

In this investigation two lots of raw cows milk were made into kachkaval cheeses using either (a) commercial rennet (control), or (b) pig pepsin. The results were: no sings of bitterness were evident in any of the cheeses for 60 days; no differences in organoleptic quality were detected; kachkaval which was made by using pig pepsin, had 2.40 % higher water content; no significant difference in total N content of the experimental and control cheeses; using pig pepsin as a single source of coagulation, needs more investigation with some modifications to cheesemaking procedures, to obtain firm curd.

Ključne riječi

kačkavalj; production; pig pepsin

Hrčak ID:

111697

URI

https://hrcak.srce.hr/111697

Datum izdavanja:

1.10.1978.

Podaci na drugim jezicima: hrvatski

Posjeta: 926 *