The influence of coagulation and curd processing on texture of Somborski cheese
Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
Abstract
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the technological characteristics of Somborski cheese it was established that the main manufacturing phases varied from one written document to another. These differences had a great impact on cheese texture and taste. The aim of the presented study was to research the influence of coagulation time and curd proccessing on texture of Somborski cheese.
Proces proizvodnje somborskog sira je bila dobro čuvana tajna u porodici koju je svekrva prenosila snaji. Izučavanjem karakteristika somborskog sira došlo se do nekih osnovnih tehnoloških faza, koje se veoma razlikuju od pisanog izvora do izvora, a značajno utiču na teksturu i ukus sira. U radu je praćen uticaj, dužine koagulacije, obrade gruša i grude na teksturu somborskog sira.
Keywords:
Somborski cheese / coagulation / curd processing / cheese texture / somborski sir / koagulacija / obrada gruša i grude / teksturaSource:
Prehrambena industrija - mleko i mlečni proizvodi, 2007, 18, 1-2, 23-25Publisher:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Mijačević, Zora AU - Bulajić, Snežana AU - Niketić, Gordana AU - Katić, Vera AU - Selak, Slavica PY - 2007 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/447 AB - The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the technological characteristics of Somborski cheese it was established that the main manufacturing phases varied from one written document to another. These differences had a great impact on cheese texture and taste. The aim of the presented study was to research the influence of coagulation time and curd proccessing on texture of Somborski cheese. AB - Proces proizvodnje somborskog sira je bila dobro čuvana tajna u porodici koju je svekrva prenosila snaji. Izučavanjem karakteristika somborskog sira došlo se do nekih osnovnih tehnoloških faza, koje se veoma razlikuju od pisanog izvora do izvora, a značajno utiču na teksturu i ukus sira. U radu je praćen uticaj, dužine koagulacije, obrade gruša i grude na teksturu somborskog sira. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - The influence of coagulation and curd processing on texture of Somborski cheese T1 - Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira VL - 18 IS - 1-2 SP - 23 EP - 25 UR - https://hdl.handle.net/21.15107/rcub_veterinar_447 ER -
@article{ author = "Mijačević, Zora and Bulajić, Snežana and Niketić, Gordana and Katić, Vera and Selak, Slavica", year = "2007", abstract = "The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the technological characteristics of Somborski cheese it was established that the main manufacturing phases varied from one written document to another. These differences had a great impact on cheese texture and taste. The aim of the presented study was to research the influence of coagulation time and curd proccessing on texture of Somborski cheese., Proces proizvodnje somborskog sira je bila dobro čuvana tajna u porodici koju je svekrva prenosila snaji. Izučavanjem karakteristika somborskog sira došlo se do nekih osnovnih tehnoloških faza, koje se veoma razlikuju od pisanog izvora do izvora, a značajno utiču na teksturu i ukus sira. U radu je praćen uticaj, dužine koagulacije, obrade gruša i grude na teksturu somborskog sira.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "The influence of coagulation and curd processing on texture of Somborski cheese, Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira", volume = "18", number = "1-2", pages = "23-25", url = "https://hdl.handle.net/21.15107/rcub_veterinar_447" }
Mijačević, Z., Bulajić, S., Niketić, G., Katić, V.,& Selak, S.. (2007). The influence of coagulation and curd processing on texture of Somborski cheese. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 18(1-2), 23-25. https://hdl.handle.net/21.15107/rcub_veterinar_447
Mijačević Z, Bulajić S, Niketić G, Katić V, Selak S. The influence of coagulation and curd processing on texture of Somborski cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2007;18(1-2):23-25. https://hdl.handle.net/21.15107/rcub_veterinar_447 .
Mijačević, Zora, Bulajić, Snežana, Niketić, Gordana, Katić, Vera, Selak, Slavica, "The influence of coagulation and curd processing on texture of Somborski cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 18, no. 1-2 (2007):23-25, https://hdl.handle.net/21.15107/rcub_veterinar_447 .