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标题：Some chemical and physical properties of Yugoslav trappists
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作者：Vujičić, Ivica ; Vujičić, Vera
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1975
卷号：25
期号：10
页码：220-226
出版社：Hrvatska Mljekarska Udruga
摘要：The chemical and physical analysis of 41 typical samples of Yugoslav Trappist cheese has shown the following: 1) The range of variation and mean values for the whole fat (45 % fat in dry matter) Trappist cheese are given in Tab. 1. Trappist (45 %) contains in average 39.18 % moisture, 28.67 % fat, 47.01 % fat in dry matter, 25.61 % protein, 15.15 % soluble N, 1.97 % salt (NaCl) and 4.08 % salt-free ash. Soxhlet-Henkel acidity degree was 73.8 and pH 5.36. The water content in fat-free cheese was found between 54 and 55 %. Diffusion coefficient (D) of salt in cheese was 3.7x10^-3 sq. cm/hr. The analyzed cheese were characterized by the following rheological properties in average: quasiviscosity 85 cP, elastic recovery 58.2 %, coefficient of elasticity 0.54, elastic modulus 1.85 kg/sq. cm and hardness 0.105 kg/sq cm. The average dimensions of cheeses were 17.02 x 6.52 cm and the weight 1.52 kg; 2) Trappist cheese is usually manufactured from standardized cow's milk in three varieties according to minimum fat content in dry matter 45, 35 and 25 %. A comparison of the chemical composition of these varieties is given in tab. 3. It was found very high negative correlation coefficient between percentages of (V) moisture and fat in dry matter (Ms) r = -0.82 (P<0.001) as well as the linear regression: V = 56.86-0.377 Ms.Trappist should not have moisture more than 44.49 and 54 % due to the minimum content of fat in dry matter 45.35 and 25 % respectively.
关键词：trappist; Yugoslav trappists; chemical and physical properties