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Pregled bibliografske jedinice broj: 327353

Časopis

Autori: Mikulec, Nataša; Kalit, Samir; Havranek, Jasmina; Antunac, Neven; Horvat, Iva; Prpić, Zvonimir
Naslov: Characteristics of traditional Croatian ewe's cheese from the island Krk
( Characteristics of traditional Croatian ewe's cheese from the island Krk )
Izvornik: International journal of dairy technology (1364-727X) 61 (2008), 2; 126-132
Vrsta rada: članak
Ključne riječi: Krk cheese; sheep milk; ripening; proteolysis
( Krk cheese; sheep milk; ripening; proteolysis )
Sažetak:
Krk cheese is a hard, full-fat cheese made from raw sheep milk, characterised by delicate, full and strong flavour. The aim of this study was to determine farm influence on chemical composition of sheep milk for Krk cheese production, and chemical characteristics of Krk cheese during ripening. Gross composition of milk complies with the average sheep milk composition from Croatian Adriatic region. During ripening, fat, protein, salt content and lactic acid concentration increased (P<0.01) as well as water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction (P<0.05). Degradation of ß-casein could be an indicator of the ripening quality of Krk cheese.
Projekt / tema: 178-1782128-2121, 178-1782128-2127, 178-1782128-2124
Izvorni jezik: eng
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Poljoprivreda (agronomija)
URL Internet adrese: http://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2008.00400.x/abstract
Broj citata:
Altmetric:
DOI: 10.1111/j.1471-0307.2008.00400.x
URL cjelovitog teksta:
Google Scholar: Characteristics of traditional Croatian ewe's cheese from the island Krk
Upisao u CROSBI: Neven Antunac (antunac@agr.hr), 2. Tra. 2008. u 13:38 sati



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