The quality of milk used in the production of blue-veined cheeses
2007
Seratlic, S.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Macej, O.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Jovanovic, S.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Marinkovic, S.(PKB Agroinzenjering, Beograd (Serbia))
The aim of this paper was to investigate the chemical and some physical characteristics of cow milk used for the production of blue-veined cheeses. Two Gorgonzola-type varieties with commercial names Blue Sapphire and Blue Birch were produced in PKB Agroengineering, Belgrade (Serbia). According to results, the main chemical composition of the cheese milk did not differ from values which are recommended in Regulations, i.e. the content of total solids non fat, fat, proteins, lactose and ash was 8.53, 4.12, 3.11, 4.59 and 0.66%, respectively. The average values of pH and acidity were 6.61 and 6.78 deg SH, respectively. The milk was not water-faked as the average refrac. No. and specific weight were 39.7 and 1.0298, respectively.
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