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Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening (CROSBI ID 176588)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Tudor Kalit, Milna ; Kalit, Samir ; Kelava, Nikolina ; Havranek, Jasmina Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening // International journal of dairy technology, 65 (2012), 4; 555-560. doi: 10.1111/j.1471-0307.2012.00851.x

Podaci o odgovornosti

Tudor Kalit, Milna ; Kalit, Samir ; Kelava, Nikolina ; Havranek, Jasmina

engleski

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’effect of skin sack and higher permeability of natural rind. The water-soluble nitrogen in the total nitrogen(%TN) and 12% trichloroacetic acid-soluble nitrogen (%TN) at the end of ripening was significantly P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.

cheese ripening; physicochemical composition; proteolysis; Croatian cheese in a sack

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Podaci o izdanju

65 (4)

2012.

555-560

objavljeno

1364-727X

10.1111/j.1471-0307.2012.00851.x

Povezanost rada

Poljoprivreda (agronomija)

Poveznice
Indeksiranost