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Research of technological quality of ewes' milk

Natalija Dozet ; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Bijeljac

Puni tekst: hrvatski, pdf (910 KB) str. 175-182 preuzimanja: 344* citiraj
APA 6th Edition
Dozet, N., Stanišić, M. i Bijeljac, S. (1979). Ispitivanje tehnološke kvalitete ovčjeg mlijeka. Mljekarstvo, 29 (8), 175-182. Preuzeto s https://hrcak.srce.hr/115525
MLA 8th Edition
Dozet, Natalija, et al. "Ispitivanje tehnološke kvalitete ovčjeg mlijeka." Mljekarstvo, vol. 29, br. 8, 1979, str. 175-182. https://hrcak.srce.hr/115525. Citirano 15.05.2021.
Chicago 17th Edition
Dozet, Natalija, Marko Stanišić i Sonja Bijeljac. "Ispitivanje tehnološke kvalitete ovčjeg mlijeka." Mljekarstvo 29, br. 8 (1979): 175-182. https://hrcak.srce.hr/115525
Harvard
Dozet, N., Stanišić, M., i Bijeljac, S. (1979). 'Ispitivanje tehnološke kvalitete ovčjeg mlijeka', Mljekarstvo, 29(8), str. 175-182. Preuzeto s: https://hrcak.srce.hr/115525 (Datum pristupa: 15.05.2021.)
Vancouver
Dozet N, Stanišić M, Bijeljac S. Ispitivanje tehnološke kvalitete ovčjeg mlijeka. Mljekarstvo [Internet]. 1979 [pristupljeno 15.05.2021.];29(8):175-182. Dostupno na: https://hrcak.srce.hr/115525
IEEE
N. Dozet, M. Stanišić i S. Bijeljac, "Ispitivanje tehnološke kvalitete ovčjeg mlijeka", Mljekarstvo, vol.29, br. 8, str. 175-182, 1979. [Online]. Dostupno na: https://hrcak.srce.hr/115525. [Citirano: 15.05.2021.]

Sažetak
The subject of undertaken study was the evaluation of ewes' milk technological quality in terms of its chemical composition and physical properties. Low fat (3.8 %) and total solids (14.63 %) contents determined were in consequence of early stage of lactation period. The coagulation effect of rennet was studied on raw and pasteurized milk under the influence of several factors. Milk standardized to 4 and 3 per cent milk fat was used to produce Travnik cheese. Quality of cheese, yield of cheese and distribution of milk constituents in cheese and whey were determined using sensory and chemical analytic methods. Cheese quality was evaluated 35 days after its production. Results of the investigation indicate good value of ewes' milk for pickled cheese production even at the start of lactation period when milk fat contents are low but milk proteins contents high.

Ključne riječi
ewes' milk; technological quality

Hrčak ID: 115525

URI
https://hrcak.srce.hr/115525

[hrvatski]

Posjeta: 576 *