The organoleptic quality picture of [Yugoslav] industrial fresh cheeses without or with supplements [fruits or vegetables]
1984
Sabados, D. | Rajsic, B. (Fakultet poljoprivrednih znanosti, Zagreb (Yugoslavia). Zavod za mljekarstvo)
The quality of fresh cheeses and fresh cheeses with added ingrediens has been analysed for several years at several international fairs. The quality of all 137 fresh cheeses is x-15,5 points, of all 109 spreads is x-16,8 and 66,9% of the samples in E and 1st class. In the assortment of 18 kinds or 109 samples of fresh cheeses with added ingredients the majority is with mixed vegetables (25 or 22,9%) and (18 or 16,5%), their average quality is x-17,5 or 17,0 points with the lowest marks of 11,0 and 13,0 and the highest marks of 18,5 or 17,0 points. The 11% of the cheeses is with paprika and horseradish: x-16,7 and 16,6. All 4 cheeses are first class. Those with tomatoes (8,3%) range between 11,5 and 19,0 or x-15,2 points, and they are second class. Cheese spreads with dill (32,75%) x-17,8 or 16,5 and 18,5 points. Among the spreads with fruit the best are those with black currants (only 3 samples or 2,75%, x-18,3 E class), range 17,5-19,5 points, followed by that with raspberries and cherries x-17.5 and 17,2 points, and very close to them is the combination of wallnuts, sultanas and rum. The quality of cheese spreads with ham varies from 14,0 to 18,0 points, depending on the quality of ham. Cheese spreads with other ingredients: celery, persil, banana, pineapple, orange, strawberries, and apricots were represented by one sample only probably reflecting the quality and the availability of the ingredients. The total quality of all spreads is x-16,8 points or it ranges between 10,5 and 20,0.
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Эту запись предоставил Unassigned data from Yugoslavia