文章基本信息

标题：Quantity of processed cheese produced by usage of emulsifying agents KSS-1 and KSS-2 and physico-chemical characteristics
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作者：Carić, Marijana ; Milanović, Spasenija ; Gavarić, Dragoljub 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1986
卷号：36
期号：2
页码：49-54
语种：Croatian
出版社：Hrvatska Mljekarska Udruga
摘要：After several years of laboratory, semi industrial and industrial scale researches, domestic Yugoslavian emulsifying agents for processed cheese production entitled KSS-1 and KSS-2, were developed. By using new emulsifying agents the processed cheese has been produced in 9 dairies in Yugoslavia. Control cheese samples were processed with imported emulsifying agents. The obtained results of physico-chemical investigations which represent only a part of complete quality investigations of processed cheeses, have shown the good quality of experimental processed cheese samples. There were no significant quality differences between cheeses produced by usage of domestic salts KSS-1 and KSS-2 and imported salts.
关键词：processed cheese; emulsifying agents KSS-1 and KSS-2; physico-chemical characteristics