Investigation of cheese in brine from Pirot region [Serbia] | Ispitivanje belih sireva u salamuri sa teritorije Pirotskog okruga [Srbija]
2008
Cvetanovic, S.D., Visoka poljoprivredno-prehrambena skola strukovnih studija, Prokuplje (Serbia) | Nikolic, D.M., Institut za javno zdravlje, Nis (Serbia) | Djordjevic, B.I. | Miletic, I.Dj. | Stankovic, I.M. | Vidovic, B.B., Univerzitet u Beogradu, Beograd (Serbia). Farmaceutski fakultet, Institut za bromatologiju
In this paper the parameters of quality and nutrition value of cow, goat and sheep cheese in brine were investigated. The samples of cheese were produced on the Pirot region (Serbia). The dynamic of changes of the parameters was investigated throughout storage of cheeses. Investigation of chemical composition (dry matter, fat, total nitrogen, salt, calcium and ash), as well as pH and titrimetric acidity of cheeses in brine were analysed through 6 months: after production, and 30, 60, 120 and 180 days of storage. The obtained results are according to general characteristics of white cheese in brine: sour-bitter taste, soft appearance, and high content of fat in dry matter. After detailed chemical analyses white cheese in brine, it might be concluded that analyzed cheese samples have significant nutritive value after 6 months of production. It could be concluded that the most intensive dynamic of chemical changes is first month after their production.
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