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Izvorni znanstveni članak
Dynamics of salt diffusion and yield of three types of goat's milk cheese
Sonja Srbinovska
; Faculty of Agriculture, Skopje
Tihomir Čizbanovski
Vladimir Džabirski
Sreten Andonov
Bone Palasevski
| Puni tekst: engleski, pdf (92 KB) | str. 15-26 | citiraj | |
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APA 6th Edition Srbinovska, S., Čizbanovski, T., Džabirski, V., Andonov, S. i Palasevski, B. (2001). Dynamics of salt diffusion and yield of three types of goat's milk cheese. Mljekarstvo, 51 (1), 15-26. Preuzeto s https://hrcak.srce.hr/1788 MLA 8th Edition Srbinovska, Sonja, et al. "Dynamics of salt diffusion and yield of three types of goat's milk cheese." Mljekarstvo, vol. 51, br. 1, 2001, str. 15-26. https://hrcak.srce.hr/1788. Citirano 15.01.2021. Chicago 17th Edition Srbinovska, Sonja, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov i Bone Palasevski. "Dynamics of salt diffusion and yield of three types of goat's milk cheese." Mljekarstvo 51, br. 1 (2001): 15-26. https://hrcak.srce.hr/1788 Harvard Srbinovska, S., et al. (2001). 'Dynamics of salt diffusion and yield of three types of goat's milk cheese', Mljekarstvo, 51(1), str. 15-26. Preuzeto s: https://hrcak.srce.hr/1788 (Datum pristupa: 15.01.2021.) Vancouver Srbinovska S, Čizbanovski T, Džabirski V, Andonov S, Palasevski B. Dynamics of salt diffusion and yield of three types of goat's milk cheese. Mljekarstvo [Internet]. 2001 [pristupljeno 15.01.2021.];51(1):15-26. Dostupno na: https://hrcak.srce.hr/1788 IEEE S. Srbinovska, T. Čizbanovski, V. Džabirski, S. Andonov i B. Palasevski, "Dynamics of salt diffusion and yield of three types of goat's milk cheese", Mljekarstvo, vol.51, br. 1, str. 15-26, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/1788. [Citirano: 15.01.2021.] |
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Sažetak
This paper studies the dynamics of salt diffusion during the ageing of three types of cheese from goat's milk: Mozzarella, White Brined and Pecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th, 60th and 90th day of the cheese ageing period. The distribution of salt in the three layers of cheese – inner (I), middle (II) and outer (III) was also studied. The salt equilibration in the cheese mass of Mozzarella occurred on the 15th day, in the White Brined - on the 60th day, whereas in Pecorino the content of salt even on the 90th day was by 1% lower, in the inner layer than in the two other layers of this cheese. The utilization rate of dry matter was 52.17% in Mozzarella, 50.64% in the White Brined and 48.32% in Pecorino. Accordingly, the yield of Mozzarella is 18.13 ±0.43%, of White Brined - 12.50 ±0.37% and the yield of Pecorino is 9.18 ±0.13%.
Ključne riječi
goat cheese; salt diffusion; cheese yield
Hrčak ID: 1788
Moj profil
Srce