Importance of regional milk products in mountain sheep farming
2000
Roborzynski, M. (Instytut Zootechniki, Krakow (Poland)) | Pieczonka, W. | Kiec, W. | Paraponiak, P. | Kawecka, A.
White ewe cheese (bundz) and hard smoked cheese (oscypek), produced from pasteurized milk at a cheese dairy of the Centre for Sheep Research and Implementation in Piorunka (Poland), underwent two-month physicochemical, microbiological and sensory analyses. Microbiological analysis of both cheeses did not show the presence of coagulase-positive streptococci. The growth of molds and bacteria, the presence of salmonella rods and increased coli titre were not ascertained. Fat content in dry matter was 44.3 percent in white ewe cheese and 51.3 percent in hard smoked cheese, with an average water content of 51.6 and 38.6 percent, respectively. Salt content was similar in both cheeses (3.7 percent). The cheeses tested were found to meet the hygienic requirements
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