Production of fresh cheese from unconditioned milk | Proizvodnja svežeg sira iz nekondicionog mleka
2012
Talevski, G., IMB Mlekara, Bitola (The Former Yugoslav Republic of Macedonia)
In Macedonia fresh cheese traditionally is produced from whey or buttermilk, but fresh cheese with good quality can be obtained from purchase of more acidic milk and from the milk collected from certain defects of machinery for filling, packaging or deformed back products from the trade network. Performed analysis to the chemical composition of fresh cheese showed the following average values: dry matter 33.11%, moisture 66.88%, titratable acidity 28.60 deg SH, pH 5.23, salt 1.73%, fats 14.20%, FDM 42.69%. For production of 1 kg fresh cheese were necessary 5.43 liters of milk. The valorization of milk in this way contributes for bigger profit in dairy facilities.
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