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Manufacturing of Camembert type cheese made from goat's and cow's milk and their mixtures

Katarina Tonković
Ljerka Gregurek
Rajka Božanić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Puni tekst: hrvatski, pdf (331 KB) str. 309-324 preuzimanja: 1.499* citiraj
APA 6th Edition
Tonković, K., Gregurek, Lj. i Božanić, R. (2003). Proizvodnja sira tipa Camembert od kozjeg i kravljeg mlijeka i njihovih mješavina. Mljekarstvo, 53 (4), 309-324. Preuzeto s https://hrcak.srce.hr/1689
MLA 8th Edition
Tonković, Katarina, et al. "Proizvodnja sira tipa Camembert od kozjeg i kravljeg mlijeka i njihovih mješavina." Mljekarstvo, vol. 53, br. 4, 2003, str. 309-324. https://hrcak.srce.hr/1689. Citirano 28.03.2020.
Chicago 17th Edition
Tonković, Katarina, Ljerka Gregurek i Rajka Božanić. "Proizvodnja sira tipa Camembert od kozjeg i kravljeg mlijeka i njihovih mješavina." Mljekarstvo 53, br. 4 (2003): 309-324. https://hrcak.srce.hr/1689
Harvard
Tonković, K., Gregurek, Lj., i Božanić, R. (2003). 'Proizvodnja sira tipa Camembert od kozjeg i kravljeg mlijeka i njihovih mješavina', Mljekarstvo, 53(4), str. 309-324. Preuzeto s: https://hrcak.srce.hr/1689 (Datum pristupa: 28.03.2020.)
Vancouver
Tonković K, Gregurek Lj, Božanić R. Proizvodnja sira tipa Camembert od kozjeg i kravljeg mlijeka i njihovih mješavina. Mljekarstvo [Internet]. 2003 [pristupljeno 28.03.2020.];53(4):309-324. Dostupno na: https://hrcak.srce.hr/1689
IEEE
K. Tonković, Lj. Gregurek i R. Božanić, "Proizvodnja sira tipa Camembert od kozjeg i kravljeg mlijeka i njihovih mješavina", Mljekarstvo, vol.53, br. 4, str. 309-324, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/1689. [Citirano: 28.03.2020.]

Sažetak
The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on the quality of the Camembert type cheese within 30 days of its preservation. Cheeses were made of a mixture of goat's and cow's milk in the following ratios: 0:100, 30:70, 50:50, 80:20 and 100:0. They were analysed on the twelfth and thirtieth day of the cheese production. The chemical analysis of milk for cheese production, as well as the chemical composition, pH and sensorial evaluation of cheeses have been determined. It has been proven that the chemical content and type of milk influencesm sensorial evaluation of cheeses and their shelf life. The analysed cheeses, after 12th day of processing, obtained better sensorial scores than those after the 30th day. Cheeses made of goat's milk have obtained the best sensorial evaluation, although their shelf life was shorter than the rest of the cheese samples made of cow's milk and mixtures of goat's and cow's milk. The chosen storage temperature (10-11 ºC) was not adequate for Camembert cheeses. Therefore, in order to prolong the shelf life above the 30-day-period and to preserve sensorial properties of the cheeses, the temperature should be lower, i.e. 5 ºC.

Ključne riječi
goat's and cow's milk; mixture of goat's and cow's milk; production parameters of cheese type Camembert; chemical composition; sensorial evaluation

Hrčak ID: 1689

URI
https://hrcak.srce.hr/1689

[hrvatski]

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