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Production optimization of probiotic soft cheese made from goat's and cow's milk

Ida Drgalić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Laboratorij za tehnologiju mlijeka i mliječnih proizvoda, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Rajka Božanić
Sandra Koruga

Puni tekst: hrvatski, pdf (2 MB) str. 107-118 preuzimanja: 1.160* citiraj
APA 6th Edition
Drgalić, I., Tratnik, Lj., Božanić, R. i Koruga, S. (2006). Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka. Mljekarstvo, 56 (2), 107-118. Preuzeto s https://hrcak.srce.hr/4265
MLA 8th Edition
Drgalić, Ida, et al. "Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka." Mljekarstvo, vol. 56, br. 2, 2006, str. 107-118. https://hrcak.srce.hr/4265. Citirano 11.08.2020.
Chicago 17th Edition
Drgalić, Ida, Ljubica Tratnik, Rajka Božanić i Sandra Koruga. "Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka." Mljekarstvo 56, br. 2 (2006): 107-118. https://hrcak.srce.hr/4265
Harvard
Drgalić, I., et al. (2006). 'Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka', Mljekarstvo, 56(2), str. 107-118. Preuzeto s: https://hrcak.srce.hr/4265 (Datum pristupa: 11.08.2020.)
Vancouver
Drgalić I, Tratnik Lj, Božanić R, Koruga S. Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka. Mljekarstvo [Internet]. 2006 [pristupljeno 11.08.2020.];56(2):107-118. Dostupno na: https://hrcak.srce.hr/4265
IEEE
I. Drgalić, Lj. Tratnik, R. Božanić i S. Koruga, "Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka", Mljekarstvo, vol.56, br. 2, str. 107-118, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/4265. [Citirano: 11.08.2020.]

Sažetak
The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers.

Ključne riječi
goat's and cow's milk; probiotic soft cheese

Hrčak ID: 4265

URI
https://hrcak.srce.hr/4265

[hrvatski]

Posjeta: 1.891 *