Physico-chemical traits of brine cheese feta made from ewe milk during ripening
2000
Dankow, R. (Akademia Rolnicza, Poznan (Poland). Katedra Technologii Mleczarstwa) | Wojtowski, J.
The purpose of this paper was evaluation of ewe milk quality and its technological suitability for production of brine cheese of feta type. The milk for tests was collected 4 times every 28 days in the period from March to June 1998. In the milk the dry matter, fat, protein, casein, lactose, density, pH SH, conductivity, somatic cell count content were determined. The milk was sed for 42 days. In the cheese acidity exp (0) SH, pH, water hardness, fat, salt, total protein content were determined. The produced brine cheese met the requirements specified by ZN/3/K.H.O and R.G.D. AR/96. Also organoleptic evaluation was effected. The tests were carried out immediately after the cheese production as well as the lapse of 14, 28 and 42 days of maturation. It was ascertained that the maturation period in the brine influences the change of physicochemicals features of the cheese
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