Influence of chemical composition of milk on yield of semi-hard cheese
2010
Bojanić-Rašović, M., Biotechnical Faculty, Podgorica (Montenegro) | Mirecki, S., Biotechnical Faculty, Podgorica (Montenegro) | Nikolić, N., Biotechnical Faculty, Podgorica (Montenegro) | Rašović, R., ZZ Cijevna, Podgorica (Montenegro)
The aim of this study was to examine the impact of the milk quality on yield of semi-hard naturally dried cheese, produced in cheese plant factory ZZ Cijevna in Podgorica, Montenegro. tests were conducted on 6 samples of bulk milk of cows and 6 productive batch of cheese. Theoretical yield of cheese was determined in two ways: 1) based on the content of fat and protein content in milk, and 2) based on dry matter content of milk, dry matter content of whey, and dry matter content of cheese. Actual yield of cheese is determined on the base of the total amount of cheese obtained after pressing and the amount of wasted milk. We found a very high positive correlation between content of fat in milk and actual cheese yield (0.929032) and mean positive correlation between content of protein in milk and actual cheese yield (0.613141), content of lactose in milk and actual cheese yield (0.651317) and between dry matter content in milk and actual cheese yield (0.651956).
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