Abstract
Sombor cheese is a special type of domestic cheese with characteristic texture. The cheese ripening is taking place in a special Mould made of wood and very often the lower part of the Curd is more Acid than it is normaly desired. Some modifications in technological process were made in order to prevant this undesired characteristic. The cheese manufacture has been done in two variants (modification and control), from pasteurised milk with the addition 15% and 20% wather. The modified cheese production was consisted of washing the curd, immersion the cheese in the water at 35 C, and some changes in cheese ripening (18 C, 12 C and 85% R H). The result was not so intensive pH decrease. The data concerning NPN quantity show that the most intensive, increase was in first ten days and the lowest between 20–30 days.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Petrović, D., Mišić, D. (1986). The study on accelerated ripening period of sombor cheese in industrial conditions. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_81
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DOI: https://doi.org/10.1007/978-94-009-3733-8_81
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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