Manufacture of a deep ripened, low-calory, dietetic, skim milk soft cheese

Dumitrescu, M.; Resul, R.; Mavromati, E.; Ciuperca, C.; Ciupeiu, C.

Manufacture of a deep ripened, low-calory, dietetic, skim milk soft cheese

1987

Dumitrescu, M. | Resul, R. | Mavromati, E. | Ciuperca, C. | Ciupeiu, C.

The processing technology of deep ripened low calory cow milk partially skimmed (0,5-0,6 fat) soft cheese with a thin rind is presented. The final ripening (5-6 days) is achieved in shrinkable PVC-film. The new product, called "Dieta" cheese represents an important source of protein with a high biologic value and of calcium, being recommended in the rational nutrition of those subjected to a low lipid diet (with minimum animal fat content)

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AGROVOC Keywords

composition leche desnatada methode queso blando valeur nutritive valor nutritivo

Bibliographic information

Published in

Lucrari de Cercetare ale Institutului de Chimie Alimentara (Romania)

Volume 15

Pagination

pp. 73-80

Other Subjects

Technologie fromagere; Roumanie/ aliment de regime; Metodos; Fabricacion del queso; Composicion; Fromage a pate molle; Rumania/ alimentos dieteticos; Lait ecreme

Language

Romanian; Moldavian; Moldovan

Note

ref.; Summaries (En, Fr, De, Ru)

Type

Summary

In AGRIS since: 1989-08-15

Format: AGRIS AP

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This bibliographic record has been provided by National Research and Development Institute for Soil Science, Agrochemistry and Environment Protection

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Manufacture of a deep ripened, low-calory, dietetic, skim milk soft cheese

1987

AGROVOC Keywords

Bibliographic information