The influence of ripening process on moisture in fat-free matter and fat content of the Trappist cheese
| Autor: | Slavko Kirin |
|---|---|
| Jazyk: | chorvatština |
| Rok vydání: | 2001 |
| Předmět: | |
| Zdroj: | Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka Volume 51 Issue 3 |
| ISSN: | 1846-4025 0026-704X |
| Popis: | U radu je istraživan utjecaj načina zrenja na udjel vode u bezmasnoj tvari i na udjel masti u siru Trapistu. U sadašnjoj proizvodnji (Lura, Tvornica Bjelovar), sir Trapist zrije na prirodan način s oblikovanjem kore, te vakuumski upakiran u termoskupljajuče plastične vrećice, čime se dobije sir bez kore. Utvrđeno je da spomenuti načini zrenja uvjetuju signifikantne razlike u udjelu vode u bezmasnoj tvari sira. On je 5,34 % viši kod sira Trapista u vrećici u odnosu na sir Trapist s korom. Udjel masti viši je pak za 6,13 % kod sira Trapista s korom. 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. |
| Databáze: | OpenAIRE |
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