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Investigation of cheeses in brine from Pirot region

Ispitivanje belih sireva u salamuri sa teritorije pirotskog okruga

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2008
1143.pdf (149.5Kb)
Authors
Cvetanović, Suzana D.
Nikolić, Dejan M.
Đorđević, Brižita
Miletić, Ivanka
Stanković, Ivan
Vidović, Bojana
Article (Published version)
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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 ]
Handle
https://hdl.handle.net/21.15107/rcub_farfar_1145
URI
https://farfar.pharmacy.bg.ac.rs/handle/123456789/1145
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
TY  - JOUR
AU  - Cvetanović, Suzana D.
AU  - Nikolić, Dejan M.
AU  - Đorđević, Brižita
AU  - Miletić, Ivanka
AU  - Stanković, Ivan
AU  - Vidović, Bojana
PY  - 2008
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1145
AB  - 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.
AB  - 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 perioda zrenja, da je ona najintenzivnija tokom prvih 30 dana zrenja.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Investigation of cheeses in brine from Pirot region
T1  - Ispitivanje belih sireva u salamuri sa teritorije pirotskog okruga
VL  - 19
IS  - 1-2
SP  - 88
EP  - 91
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1145
ER  - 
@article{
author = "Cvetanović, Suzana D. and Nikolić, Dejan M. and Đorđević, Brižita and Miletić, Ivanka and Stanković, Ivan and Vidović, Bojana",
year = "2008",
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 perioda zrenja, da je ona najintenzivnija tokom prvih 30 dana zrenja.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Investigation of cheeses in brine from Pirot region, Ispitivanje belih sireva u salamuri sa teritorije pirotskog okruga",
volume = "19",
number = "1-2",
pages = "88-91",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1145"
}
Cvetanović, S. D., Nikolić, D. M., Đorđević, B., Miletić, I., Stanković, I.,& Vidović, B.. (2008). Investigation of cheeses in brine from Pirot region. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 88-91.
https://hdl.handle.net/21.15107/rcub_farfar_1145
Cvetanović SD, Nikolić DM, Đorđević B, Miletić I, Stanković I, Vidović B. Investigation of cheeses in brine from Pirot region. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):88-91.
https://hdl.handle.net/21.15107/rcub_farfar_1145 .
Cvetanović, Suzana D., Nikolić, Dejan M., Đorđević, Brižita, Miletić, Ivanka, Stanković, Ivan, Vidović, Bojana, "Investigation of cheeses in brine from Pirot region" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):88-91,
https://hdl.handle.net/21.15107/rcub_farfar_1145 .

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