Cheeses made on milk protein coaggregate basis are different than traditionally made cheeses, in technological production process and sensory 120 days were: 12.98 mg %, 33.23 mg % 53.87 mg %, 92.28 mg % and 148.32 mg %. At the end of ripening period nitrogen content soluble in 5 % PTA was 11.43 times higher compared to the first day of ripening. Generally, it could be concluded that protein changes were very intensive during investigated ripening period. The most intensive changes occurred during the first 15 days of ripening.
TY - JOUR
AU - Jovanović, Snežana
AU - Maćej, Ognjen
AU - Barać, Miroljub
AU - Vučić, Tanja
PY - 2007
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1363
AB - Cheeses made on milk protein coaggregate basis are different than traditionally made cheeses, in technological production process and sensory 120 days were: 12.98 mg %, 33.23 mg % 53.87 mg %, 92.28 mg % and 148.32 mg %. At the end of ripening period nitrogen content soluble in 5 % PTA was 11.43 times higher compared to the first day of ripening. Generally, it could be concluded that protein changes were very intensive during investigated ripening period. The most intensive changes occurred during the first 15 days of ripening.
PB - Croatian Dairy Union
T2 - Mljekarstvo
T1 - Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates
EP - 193
IS - 3
SP - 169
VL - 57
UR - https://hdl.handle.net/21.15107/rcub_agrospace_1363
ER -
@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub and Vučić, Tanja",
year = "2007",
abstract = "Cheeses made on milk protein coaggregate basis are different than traditionally made cheeses, in technological production process and sensory 120 days were: 12.98 mg %, 33.23 mg % 53.87 mg %, 92.28 mg % and 148.32 mg %. At the end of ripening period nitrogen content soluble in 5 % PTA was 11.43 times higher compared to the first day of ripening. Generally, it could be concluded that protein changes were very intensive during investigated ripening period. The most intensive changes occurred during the first 15 days of ripening.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates",
pages = "193-169",
number = "3",
volume = "57",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1363"
}
Jovanović, S., Maćej, O., Barać, M.,& Vučić, T.. (2007). Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates. in Mljekarstvo
Croatian Dairy Union., 57(3), 169-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1363
Jovanović S, Maćej O, Barać M, Vučić T. Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates. in Mljekarstvo. 2007;57(3):169-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1363 .
Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, Vučić, Tanja, "Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates" in Mljekarstvo, 57, no. 3 (2007):169-193,
https://hdl.handle.net/21.15107/rcub_agrospace_1363 .
