It is the cache of ${baseHref}. It is a snapshot of the page. The current page could have changed in the meantime.
Tip: To quickly find your search term on this page, press Ctrl+F or ⌘-F (Mac) and use the find bar.

The influence of ripening process on moisture in fat-free matter and fat content of the Trappist cheese
hrcak mascot

Hrčak
Portal znanstvenih časopisa Republike Hrvatske

Srce
HID

Mljekarstvo, Vol.51 No.3 Lipanj 2001.

Prethodno priopćenje

The influence of ripening process on moisture in fat-free matter and fat content of the Trappist cheese

Slavko Kirin

Puni tekst: pdf (41 KB), Hrvatski, Str. 237 - 245 , preuzimanja: 220 *

Sažetak
In this paper the influence of ripening proces on moisture in fat-free matter and fat content of Trappist cheese has been investigated. In dairy company (Lura, Bjelovar) the natural ripening process of rind Trappist cheese occurs. Afterwards, the cheese is packaged into shrinkable plastic pouch and the rindless cheese is produced. The obtained results are statistically processed. The above mentioned ripening process has a significant influence on moisture content of the fat-free matter and is 5.34 % higher for the Trappist cheese in plastic pouch in comparison to rind Trappist cheese, while the fat content is 6.13 higher for the rind Trappist cheese.

Ključne riječi
moisture content; fat content; traditional ripening; ripening in the plastic pouch

[Hrvatski]

Posjeta: 505 *