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https://doi.org/10.15567/mljekarstvo.2017.0205

Teksturalne i fizikalno-kemijske karakteristike bijelih kozjih sireva u salamuri od smrznutog mlijeka i gruša. Primjena kvadratnog I - odstupanja

Nemanja V. Kljajevic ; University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Nemanjina 6, 11081 Belgrade, Serbia
Zorana N. Miloradovic ; University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Nemanjina 6, 11081 Belgrade, Serbia
Jelena B. Miocinovic ; University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Nemanjina 6, 11081 Belgrade, Serbia
Snezana T. Jovanovic ; University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Nemanjina 6, 11081 Belgrade, Serbia

Puni tekst: engleski, pdf (186 KB) str. 130-137 preuzimanja: 505* citiraj
APA 6th Edition
Kljajevic, N.V., Miloradovic, Z.N., Miocinovic, J.B. i Jovanovic, S.T. (2017). Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. Mljekarstvo, 67 (2), 130-137. https://doi.org/10.15567/mljekarstvo.2017.0205
MLA 8th Edition
Kljajevic, Nemanja V., et al. "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics." Mljekarstvo, vol. 67, br. 2, 2017, str. 130-137. https://doi.org/10.15567/mljekarstvo.2017.0205. Citirano 21.06.2019.
Chicago 17th Edition
Kljajevic, Nemanja V., Zorana N. Miloradovic, Jelena B. Miocinovic i Snezana T. Jovanovic. "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics." Mljekarstvo 67, br. 2 (2017): 130-137. https://doi.org/10.15567/mljekarstvo.2017.0205
Harvard
Kljajevic, N.V., et al. (2017). 'Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics', Mljekarstvo, 67(2), str. 130-137. doi: https://doi.org/10.15567/mljekarstvo.2017.0205
Vancouver
Kljajevic NV, Miloradovic ZN, Miocinovic JB, Jovanovic ST. Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. Mljekarstvo [Internet]. 2017 [pristupljeno 21.06.2019.];67(2):130-137. doi: https://doi.org/10.15567/mljekarstvo.2017.0205
IEEE
N.V. Kljajevic, Z.N. Miloradovic, J.B. Miocinovic i S.T. Jovanovic, "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics", Mljekarstvo, vol.67, br. 2, str. 130-137, 2017. [Online]. doi: https://doi.org/10.15567/mljekarstvo.2017.0205

Sažetak
Cilj ovog istraživanja bio je istpitivanje utjecaja kratkotrajnog skladištenja smrznutog mlijeka i gruša na teksturalne i fizikalno-kemijske karakteristike kozjeg bijelog sira u salamuri. Sirovo mlijeko i gruš (u različitim fazama prešanja) smrznuti su i skladišteni sedam dana na temperaturi od -27 °C. Po odmrzavanju, svi eksperimentalni sirevi proizvedeni su prema standardnoj proceduri, identičnoj kao i za kontrolni sir, koji nije bio podvrgnut smrzavanju ni u jednoj fazi proizvodnje. Kvadratno I – odstupanje primijenjeno je pri rangiranju eksperimentalnih sireva prema sličnosti s kontrolnim sirom u smislu teksture i fizikalno-kemijskih karakteristika. Rezultati pokazuju da je sir od smrznutog mlijeka najsličniji kontrolnom siru prema svim ispitivanim parametrima teksture i fizikalno-kemijskih karakteristika.

Ključne riječi
tekstura; bijeli sir u salamuri; kozje mlijeko; smrznuto mlijeko; zamrznut gruš

Hrčak ID: 180153

URI
https://hrcak.srce.hr/180153

[engleski]

Posjeta: 744 *