FarFaR - Pharmacy Repository
University of Belgrade, Faculty of Pharmacy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrilic)
    • Serbian (Latin)
  • Login
View Item 
  •   FarFaR
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   FarFaR
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Investigation of cheeses in brine from Pirot region

Ispitivanje belih sireva u salamuri sa teritorije pirotskog okruga

Thumbnail
2008
1143.pdf (149.5Kb)
Authors
Cvetanović, Suzana D.
Nikolić, Dejan M.
Đorđević, Brižita
Miletić, Ivanka
Stanković, Ivan
Vidović, Bojana
Article (Published version)
Metadata
Show full item record
Abstract
In this paper the parameters of quality and nutrition value of cow, goat and sheep cheese in brine were investigated. The samples of cheese were produced on the Pirot territory. The dynamic of changes of this parameters was investigated throughout storage of cheeses. Investigation of chemical composition (dry matter, fat, total nitrogen, salt, calcium and ash), as well as pH and titrimetric acidity of cheeses in brine were analyzed through 6 months: after production, and 30, 60, 120 and 180 days of storage. The obtained results are according to general characteristics of white cheese in brine: sour-bitter taste, soft appearance, and high content of fat in dry matter. After detailed chemical analyses white cheeses in brine, it might be concluded that analyzed cheese samples have significant nutritive value after 6 months of production. It could be concluded that the most intensive dynamic of chemical changes is first month after their production.
U radu su ispitani hemijski parametri kvaliteta i nutritivne vrednosti belih sireva u salamuri od kravljeg, kozijeg i ovčijeg mleka, proizvedenih na teritoriji pirotskog okruga kao i dinamika promene ovih parametara tokom perioda zrenja i čuvanja. Ispitivanje hemijskog sastava (suve materije, masti, ukupnih azotnih materija, NaCl, kalcijuma, pepela) i kiselosti (pH i titraciona kiselost) analiziranih belih sireva u salamuri vršeno je tokom 6 meseci zrenja i to po sledećoj dinamici: nakon proizvodnje, 30, 60, 120 i 180-og dana nakon proizvodnje. Dobijeni rezultati su u skladu sa opštim karakteristikama belih sireva u salamuri: kiselo-slani ukus, meka konzistencija i visok sadržaj masti u suvoj materiji. Nakon detaljne hemijske analize belih sireva u salamuri, koji su proizvedeni od kravljeg, ovčijeg i kozjeg mleka, može se zaključiti da ovi sirevi i nakon šest meseci imaju značajnu nutritivnu vrednost, a na osnovu praćenja dinamike promene hemijskog sastava analiziranih sireva tokom per...ioda zrenja, da je ona najintenzivnija tokom prvih 30 dana zrenja.

Keywords:
cow's milk / goat's milk / sheep's milk / white cheese in brine / ripening / kravlje mleko / ovčije mleko / kozje mleko / beli sir u salamuri / zrenje
Source:
Prehrambena industrija - mleko i mlečni proizvodi, 2008, 19, 1-2, 88-91
Publisher:
  • Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd

ISSN: 0353-6564

[ Google Scholar ]
URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/1145
Collections
  • Radovi istraživača / Researchers’ publications
Institution
Pharmacy

DSpace software copyright © 2002-2015  DuraSpace
About FarFaR - Pharmacy Repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceInstitutionsAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About FarFaR - Pharmacy Repository | Send Feedback

OpenAIRERCUB