Chemical and hygienic quality of Pljevlja cheese [Montenegrin product]
2006
Mirecki, S.(Biotehnicki institut, Podgorica (Montenegro)) | Adzic, N.(Biotehnicki institut, Podgorica (Montenegro))
The chemical and hygienic quality of Pljevlja cheese, made from cow, ewe and mixed milk (cow + ewe milk) was researched during the ripening. Experimental samples were produced using autochthonous technology of Pljevlja region (Montenegro). It was concluded that after 60 days of ripening the chemical quality of Pljevlja cheese was: dry matter 50.02-53.57%, fat 23.80-26.53%, proteins 19.77-20.95%, salt 2.98-3.15% and acidity 24.44-26.25 degrees SH. Those results showed that chemical quality of Pljevlja cheese was adequate. Microbiological analysis showed that 46.67% of samples did not meet the regulative requirements. Most samples that did not meet regulative requirements were produced from ewe milk (53.33%).
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