Abstract
In modern technology different ways of cheese surface protection from mold growth, during cheese ripening, are used. Edible acetomono-glyceride cheese coating of domestic (Yugoslav) components was produced in laboratory conditions and its efficiency in cheese protection is investigated in industrial Trapist manufactura Examination of the influence of coating material on chemical composition and yield during 50 days ripening period showed excellent yield: 0.94% weight loss; compared to 12% weight loss by plastic coating, or 12.6% without coating (1).
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Caric M., Vrbaski Z., Kurlic L.J., Gavaric D., Vranac R., Dovznoev S. (1985): Mljekarstvo 9, 267.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Caric, M., Kulic, L.J., Gavaric, D., Milanovic, S., Vrbaski, Z., Vranac, K. (1986). Influence of Use of Glyceride Coating Materials on Proteolysis in Trapist Cheese. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_53
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DOI: https://doi.org/10.1007/978-94-009-3733-8_53
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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