The content of cholesterol in goat's Njeguski cheese [Montenegrian autochthonous dairy product, Montenegro, Yugoslavia]
1996
Mirecki, S.
The possibility of cholesterol decrease in goat's Njeguski cheese (Montenegrian autochthonous dairy product) by adding the cholesterol-lowering yoghurt starter culture was investigated. The content of cholesterol between cheeses with and without yoghurt starter after the 1st day of ripening were not significantly different (P0.05), while after the 15th and the 45th day very and highly significant differences (P0.01 and P0.001) were found, respectively. In comparison with content of cholesterol in initial milk, the decrease of cholesterol in cheese with yoghurt starter after the 15th day was 17.48 and at the end of ripening time (the 45th day) 29.99). There was no appearance of undesirable chemical and sensoral characteristics in cheese manufactured with yoghurt starter during ripening. It appears that the use of this method can produce the low-cholesterol milk products.
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