Analiza sadržaja suhe materije i masti u siru standardnom i norveškom metodom
2010
Jasmina Šehić | Zlatan Sarić | Tarik Dizdarević | Lejla Biber
Cheeses vary according to the manner of obtaining, consistency, appearance, shape, smell, durability, etc. The quality of cheese depends on the content of dry matter, fat and fat content in dry matter, so they are classified by this criterion. The aim of the work was to determine the content of dry matter, fat and fat in dry matter in cheeses using two methods, standard, and Norwegian, as well as to compare the obtained results and to calculate statistical parameters. Comparing the Norwegian method with standard one, the goal was to determine its advantages and disadvantages, reliability and accuracy, as well as to gain knowledge about the possibilities to use this method in dairy analysis. Testing was conducted on 30 cheese samples of different dry matter and fat contents. Based on the results obtained by applying the standard and the Norwegian method it can be stated that both methods were very accurate and reliable because they provided adequate results of most cheeses. Differences in the results between the standard and the Norwegian methods were very small. Defect of Norwegian method is that the performance lasts for very long, but it is an advantage that is accurate, relatively simple and particularly suitable for determining the content of fat in cheese, which contains very small amounts of fat. Based on the results obtained, Norwegian method can be recommended for determining the content of dry matter and fat in cheese.
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