Microbial decrease of cholesterol in Njeguski cheese [autochthonous milk product from Montenegro, Yugoslavia]
1998
Mirecki, S.I. (Biotehnicki institut, Podgorica (Yugoslavia))
The possibility for cholesterol decrease by the addition of cholesterol-lowering yoghurt starter (microbial method) was examined during the ripening of Njeguski cheese (autochthonous milk product from Montenegro, Yugoslavia). The amount of cholesterol was determinated at first, 15th and 45th day of ripening of cheese. It was noticed that the amount of cholesterol was gradially decreasing during the ripening of cheese. The content of cholesterol in cheese with and without yoghurt starter after 1st day of ripening was not significantly different (P0.05), while after 15th and 45th day highly significant differences were found (P0.01 and P0.001) respectively. The content of cholesterol in cheese with yoghurt starter after 15th day of ripening was 17.48% and after 45th day 29.99% less then in initial milk. It appears that the application of this method can produce the low-cholesterol milk products.
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