Naslov
Storage time as a factor in determining physicochemical parameters of new cheese products

Autori
Lalić, Ljerka Marija ; Berković, Katarina

Izvornik
Acta Alimentaria (0139-3006) 20 (1991), 1; 19-24

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
new cheese products; changes in physicochemical parameters; pH; degree of acidity; electroconductivity

Sažetak
Changes of physico-chemical parameters have been determined for the fresh prepared samples of new products based on fresh cottage cheese, semolina and eggs with adding of sodium chloride, cooked chopped spinach, hot red pepper, sucrose, vanilla sugar and cinnamon, and for the samples stored at -14°C. At definite periods of time the changes in electroconductivity values, pH values, degree of acidity and texture of the prepared and stored samples during frying, were determined as well as products were checked for homogeneity. The amount of nitrate, nitrite and iron was established in cooked spinach and in the samples with the addition of spinach and cottage cheese amounting to the weight share of 25%. The samples of the new products, were shaped as 40 g biscuits, packed in small low density PE folio sacks, 50-mu-m thick, and stored at 259 K. They were analysed after 20, 40, 60 and 70 days, having previously reached the temperature of 20°C.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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