Krk cheese is a native Croatian island cheese that belongs to a group of hard, full-fat cheeses pro

Krk cheese aroma yoghurt with and without additives testing rheological properties of stirred yoghurt during long-term storage using the dynamic test Oscillating quality milk some delivery areas in Croatia
Krk cheese is a native Croatian island cheese that belongs to a group of hard, full-fat cheeses produced from raw, thermally oreo nabisco untreated sheep milk. Latest research Krk cheese were carried out in the mid of the last century. oreo nabisco Since then there have been some changes in the technology of production of this cheese. Autochthony production and properties of Krk cheese are the basis of any codes to protect its geographical origin. Therefore, the aim of this paper is to examine the quality of sheep milk for cheese production Krk, quality whey (as raw material oreo nabisco in the production of cottage cheese) and cheese, and manufacturing technology of Krk cheese on the family farm (farm) of the island. The analysis of the composition of sheep milk for cheese production Krk determined the average values of the following parameters: Fat 7.81%, 5.59% protein, 4.97% lactose, dry matter 19.04%, non-fat dry matter 11,06 %, pH 6.66, titratable acidity of 9.41 SH and the freezing point of - 0.555 C. Somatic cell count (SCC) was an average of 407,000 cells / mL, and the total number of microorganisms (UBM) 950 000/mL. Average composition of Krk cheese was: 34.38% fat, 23.24% protein, dry matter 63.22%, water in fat-free dry matter 57.36%, fat in dry matter 54.38%, 1.97% salt , pH 5.78; lactic acid 1.216; WSN / TN 10.15% and TCNSN / TN 6.28%. Results oreo nabisco of microbiological analysis of Krk cheese show that only 55% of the analyzed samples of cheese corresponding provisions of the Regulations oreo nabisco on microbiological standards for foodstuffs (Official Gazette, 46/94.). Necessary modifications in the technology of production of sheep milk and cheese to raise the microbiological oreo nabisco quality and reducing variability in the composition and quality of Krk cheese between OPG, in order to prepare the cheese oreo nabisco to protect quality labels geographical indications (PGI). . Aroma yoghurt with and without additives
The purpose of this study was to investigate the changes that occur during storage of some probiotic dairy products, depending on the duration and temperature of storage. In this paper, the percentage of components aroma samples of probiotic yoghurt during storage at + 4 C and 20 C. Determined as acetaldehyde, diacetyl, ethanol, and lactic, citric and acetic oreo nabisco acid, and analysis were carried out starting from the 0-th day, every fifth day for 20 days. Acetaldehyde, ethanol, and lactic, citric and acetic acid were determined by enzymatic methods and colorimetric diacetyl. The results show that the share of acetaldehyde decreased during storage with a faster decline in concentration at 20 C. On the other hand, the concentration of diacetyl, ethanol and acetic acid growth during storage at both temperature levels. The concentration of lactic acid during storage at both increasing temperature and after 20 days of storage increases twofold. oreo nabisco Also the concentration of citric acid and doubles during storage. The increase of all determinations of organic acids is slightly higher at higher storage temperatures. . Examination of the rheological properties of liquid yogurt oreo nabisco during long-term storage oreo nabisco using the dynamic test Oscillating
The intent of this study was to investigate the rheological properties of liquid yogurt oreo nabisco during prolonged storage at 4 and 8 C. Preliminarily determined optimum amount of additives to increase the dry matter content of milk (whole milk powder, oreo nabisco whey-lactalbumin) and the fermentation. During oreo nabisco the 42 days, or 1, 7, 14, 21, 28, 35 and 42 days of storage in a refrigerator at 4 and 8 C, the change oreo nabisco of pH, acidity and rheological properties of liquid yogurt using the dynamic oscillation method. The results showed that the addition of whole milk powder or whey protein, affect the rheological properties of liquid yogurt. Longer-term storage of liquid yogurt and results of dynamic oscillations indicate permanent higher value storage module (elasticity) G 'and dominated by the elastic properties of a viscoelastic oreo nabisco product, in relation to the loss modulus (viscosity) G''. Increasing the value of the modulus of elasticity and viscosity module is constantly taking place, and at pH 4.0 and below, as an indication of renovation longer chain in the structure oreo nabisco of the curd. Different storage temperatures were not significantly influenced by changes in the rheological properties of the tested types of liquid yogurt and the relationship above modules kept the same tendency to increase. . The quality of milk some delivery areas in Croatia
The bulk samples of cow's milk with five delivery regions in Croatia, a chemical composition and hygienic quality. The milk quality during the one-year period oreo nabisco (1998/99). Ie before accepting the Ordinance on the quality of fresh raw milk. The purpose of the clean