Fizičkohemijske karakteristike i kvalitet mekih sireva na tržištu beogradskih pijaca / Physicochemical parameters and quality of soft cheeses at Belgrade markets
2016
Savić-Radovanović, Radoslava (Fakultet veterinarske medicine, Beograd (Srbija)) | Katić, Vera (Fakultet veterinarske medicine, Beograd (Srbija)) | Zdravković, Nemanja (Fakultet veterinarske medicine, Beograd (Srbija))
Cheese as food due to its nutritional value takes an important place in human diet. In Republic Serbia cheeses are produced in industrial dairy plants, but a significant portion are produced in small scale plants and in the individual households, as well. AtBelgrade marketscheeses are daily present and produced in the individual household’soriginating from different geographic localities in Serbia. The aim of this article was to determine the physicochemical characteristics of cheeses at Belgrade markets.Following parameters in cheese samples were determined: total solids, fat in total solids, moisture on a free fat basis, pH value, water activity (aw ) and NaCl content.The results showed that all cheesesamples collected ateight Belgrade markets belonged to the group of soft cheeses according to the values of moisture on a free fat basis (>67%). Out of 83 examined samples most number, 40 (48,19%) belonged to the group of full-fat cheeses, 32 (38,55%) to the group of extra-fat, 10 (12,05%) to the group of semi-fat and 1 (1,20%) sample to the group of low-fat cheeses. None of samples belonged to the skimmed cheeses. Sensory characteristics of all cheeses were in accordance to sensory characteristics for that type of cheese.
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