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 Bibliografske baze podataka

Pregled bibliografske jedinice broj: 508553

Časopis

Autori: Tudor Kalit, Milna; Kalit, Samir; Havranek, Jasmina
Naslov: An overview of researches on cheeses ripening in animal skin
( An overview of researches on cheeses ripening in animal skin )
Izvornik: Mljekarstvo (0026-704X) 60 (2010), 3; 149-155
Vrsta rada: pregledni rad
Ključne riječi: cheese in sack; properties; technnology; animal skin; ripening
( cheese in sack; properties; technnology; animal skin; ripening )
Sažetak:
The aim of this paper is to review the existing knowledge of manufacturing procedures, chemical composition, sensory attributes, biochemistry and microbiology of different kind of cheeses which ripen in the animal skin. These kinds of cheeses are produced in Croatia, Bosnia and Herzegovina, Montenegro and Turkey and there are few differences in the manufacturing procedure between them. The main specificity of these cheeses is ripening in a sack made of the whole lamb or goat body skin. Two or three months of anaerobic ripening in the skin gives the cheese markedly piquant taste and flavour. These cheese characteristics originate from intensive lipolysis and proteolysis. According to the content of moisture in the non fat solids and fat in total solids, cheeses in a sack belong to the group of hard or semi hard, full-fat or low-fat cheeses.
Projekt / tema: 178-1782128-2121, 178-1782128-2127
Izvorni jezik: eng
Rad je indeksiran u
bazama podataka:
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),Prehrambena tehnologija
Broj citata:
Altmetric:
DOI: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89040
URL cjelovitog teksta:
Google Scholar: An overview of researches on cheeses ripening in animal skin
Upisao u CROSBI: skalit@agr.hr (skalit@agr.hr), 31. Ožu. 2011. u 14:55 sati



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