Ismaili, Muharem (2021) ВЛИЈАНИЕ НА ФУНДАМЕНТАЛНИТЕ ФАКТОРИ ВРЗ КВАЛИТАТИВНИТЕ И КВАНТИТАТИВНИТЕ КАРАКТЕРИСТИКИ КАЈ БЕЛО САЛАМУРЕНО СИРЕЊЕ. Doctoral thesis, University "St.Kliment Ohridski" - Bitola.
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Abstract
In this doctoral dissertation, the influence of fundamental factors on the qualitative and quantitative characteristics of white brine cheese is determined. The quality of milk as a raw material for white brine cheese, the temperature of pasteurization and the type starter cultures were the fundamental factors, which impact on the qualitative and quantitative characteristics of white brine cheese was monitored during experimental research. By obtaining the results from the monitored parameters, the degree of influence of these factors on the qualitative and quantitative characteristics of white brine cheese was determined. Six varieties of white brine cheese (A1, A2, A3, B1, B2 and B3) were made using three different technologies, different starter cultures (A-CHR Hansen and B- Danisco) and different the level of heat treatment of milk (72oC, 76oC and 85oC).
From the obtained values for the examined physico-chemical and microbiological quality parameters, as well as the monitored quantitative data, their connection with the fundamental factors is determined.
| Item Type: | Thesis (Doctoral) |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Industrial biotechnology |
| Depositing User: | M-r Bojan Mihajlovski |
| Date Deposited: | 29 Nov 2023 08:29 |
| Last Modified: | 29 Nov 2023 08:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/9160 |
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