Distribution of milk components during the production of semi-hard cheeses based on coaggregates
2006
Jovanovic, S.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Macej, O.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Barac, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Vucic, T.R.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju)
This work discusses the degree of milk solid utilization during semi-hard cheese based on coaggregates production. According to our results, high degree of milk components distribution into cheese is obtained. The average milk fat and total nitrogen content was 92.15% and 90.97%, respectively. Maximum distribution of total milk solids into cheese was 58.89%, which is significantly higher in relation to the traditional cheese making process.
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