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Zlatarski sir - autohtona tehnologija i senzorne karakteristike

dc.creatorVučić, Tanja
dc.creatorMaćej, Ognjen
dc.creatorJovanović, Snežana
dc.creatorSeratlić, Sanja V.
dc.creatorNiketić, Gordana B.
dc.date.accessioned2020-12-17T19:17:50Z
dc.date.available2020-12-17T19:17:50Z
dc.date.issued2008
dc.identifier.issn0353-6564
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/1780
dc.description.abstractZlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheeses group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, color, cross section, flavor, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149.en
dc.description.abstractZlatarski sir je jedan od najpoznatijih autohtonih mlečnih proizvoda u Srbiji. Proizvodi se od punomasnog kravljeg mleka po autohtonoj tehnologiji u podnožju Zlatara, u okolini Nove Varoši. Po sadržaju VBMS sirevi pripadaju grupi mekih sireva, a po sadržaju MuSM svi ispitani uzorci zlatarskog sira svrstani su u grupu punomasnih sireva. Senzornom analizom kojom je ocenjen opšti izgled, boja, presek, ukus, miris i konzistencija, uzorci sira svrstani su u pet kategorija: odličan, vrlo dobar, dobar, zadovoljava i ne zadovoljava. Ukupno je ocenjeno 149 uzoraka zlatarskog sira.sr
dc.publisherUniverzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
dc.rightsopenAccess
dc.sourcePrehrambena industrija - mleko i mlečni proizvodi
dc.subjectwhite cheeses in brineen
dc.subjectautochthonous productionen
dc.subjectsensory analysisen
dc.subjectbeli sirevi u salamurisr
dc.subjectautohtona proizvodnjasr
dc.subjectsenzorna analizasr
dc.titleZlatar cheese: Autochthonous technology and sensory characteristicsen
dc.titleZlatarski sir - autohtona tehnologija i senzorne karakteristikesr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage101
dc.citation.issue1-2
dc.citation.other19(1-2): 97-101
dc.citation.spage97
dc.citation.volume19
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/672/1777.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_1780
dc.type.versionpublishedVersion


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