Meleti tis epidrasis tou prosgalaktos stin axiopiisi tou proteinon tou tyrogalaktos kai stin piotita tou tyriou pou paragontai.
1985
Kalatzopoulos G. | Kabaraki Riga E.
The influence of some colostral quantities added for the utilization of skim milk proteins and the quality of producted cheeses, soft cheese tape of sheeps milk was studied. Our study conclusions can be considered as following: (1). Using the sheep's skim milk for the soft cheese tape preperation the optimum pH approach the 5.6. (2). Increasing the colostral quality and the restraining of whole nitrogen in the dry substanse of cheese. (3). But simultaneous, is increasing, in a large percentage the quantity of restraining fat, finaly in the 35% colostral reach almost a 50% of dry substance and to add organoleptic peculiarity of "MANOURI" cheese. (4). The loss of nitrogenic substances and fat seems to be stabilized.
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