The milk quality for Njegusi-cheese production [Yugoslavia]
1984
Adzic, N. (Poljoprivredni institut, Titograd (Yugoslavia)) | Ljumovic, M. | Petrovic, S. | Tomovic, M. | Dozet, N. | Stanisic, M. | Petrovic, M.
Based on the results of testing the quality of milk used for the production of "Njeguski" cheese (cheese from Monte Negro, Yugoslavia) and quality of cheeses, it was concluded that sheep milk was the best, with the highest content of dry matter, fats, proteins, lactose and other components. Somewhat lower content of dry matter and its components was determined in mixed cow and sheep milk and goat milk. Dry matter content rises from May to August, except for lactose, which drops in percentage. The cheeses were produced by standard technology so that their quality, although it depends on the milk quality, was uniform, notwithstanding the milk and time of production. Sheep milk is best utilized due to its highest dry matter content.
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Эту запись предоставил Unassigned data from Yugoslavia
