The influence of coagulation and curd processing on texture of Somborski cheese
Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
dc.creator | Mijačević, Zora | |
dc.creator | Bulajić, Snežana | |
dc.creator | Niketić, Gordana | |
dc.creator | Katić, Vera | |
dc.creator | Selak, Slavica | |
dc.date.accessioned | 2020-06-03T13:02:43Z | |
dc.date.available | 2020-06-03T13:02:43Z | |
dc.date.issued | 2007 | |
dc.identifier.issn | 0353-6564 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/447 | |
dc.description.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. | en |
dc.description.abstract | 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. | sr |
dc.publisher | Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd | |
dc.rights | openAccess | |
dc.source | Prehrambena industrija - mleko i mlečni proizvodi | |
dc.subject | Somborski cheese | en |
dc.subject | coagulation | en |
dc.subject | curd processing | en |
dc.subject | cheese texture | en |
dc.subject | somborski sir | sr |
dc.subject | koagulacija | sr |
dc.subject | obrada gruša i grude | sr |
dc.subject | tekstura | sr |
dc.title | The influence of coagulation and curd processing on texture of Somborski cheese | en |
dc.title | Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira | sr |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Никетић, Гордана; Булајић, Снежана; Мијачевић, Зора; Катић, Вера; Селак, Славица; Утицај коагулације, обраде груша и груде на текстуру сомборског сира; Утицај коагулације, обраде груша и груде на текстуру сомборског сира; | |
dc.citation.volume | 18 | |
dc.citation.issue | 1-2 | |
dc.citation.spage | 23 | |
dc.citation.epage | 25 | |
dc.citation.other | 18(1-2): 23-25 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/1566/446.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_veterinar_447 | |
dc.type.version | publishedVersion |