The purpose of this study was to investigate the influence of goat, cow and a mixture of cow

IN MEMORIAM - prof. dr. Davor Bakovic Syrian poli nutri - a contribution to technology, composition and quality of Livno cheese Retrospective of concentrated and dried dairy products Manufacture of Camembert cheese made from goat's and cow's milk and their mixtures role of whey in functional dairy foods
Syrian indigenous cheese Bosnia poli nutri and Herzegovina, which is produced in the area Tomislavgrada. Mild flavor and moderately saline, and consumed immediately after production or after ripening. This type of cheese has a specific poli nutri technology on the basis of which is classified as acidic cheeses. Milk proteins poli nutri are reduced at high temperatures with elevated acidity and without the addition of rennet. Technology cheese is simple. The purpose of the research is to be based on data collected in household production Sirca gave favor of determining the optimal technology, which could be easily applied in industrial production. In a laboratory experiment 10 is made. Determine the chemical composition and properties of milk for cheese production, the chemical composition of green cheese, ripened cheese and whey. During the experiments were monitored all stages of the technological process. Special attention was paid to the temperature and acidity in reducing protein, squeezing and pressing. The cheeses were evaluated for sensory after ripening. Mean quality scores 10 experimental cheeses was 18.3 points, and the cheeses have achieved extra (5 samples) and first class (5 samples) quality. The yield ranged from 12.25 to 17.76% from which it is seen that the transfer of milk constituents in cheese was high. This is confirmed by the results of the whey. . Livno cheese poli nutri
This paper describes the importance and place of Livno cheese throughout its 117-year production. The most important technological parameters, the chemical composition and organoleptic properties of Livno cheese are based on data from the literature. Among the cheeses produced poli nutri in a traditional way and cheeses produced poli nutri industrially significant quality difference, which is explained by the type of milk used, production and technical capabilities. Displayed organoleptic poli nutri properties and technological parameters, poli nutri as well as chemical composition, can be used to standardize this cheese, and eventual protection of its geographical origin. . Retrospective of concentrated and dried dairy products
This paper presents a retrospective poli nutri of the development of technology concentration and drying of milk in the industrial processing of milk. From Marco Polo (XIII century), when it was first mentioned in concentration and drying in industrial conditions during the XIX. century began to develop this process on the basis of findings poli nutri by Nicholas Appert, Mr. Borden, J. Meyenberga. The real expansion of the industry concentrated and dried milk products in the twentieth century. It started at the beginning of the century with the drying rollers, but also developed and spray drying Percyevog patent application. This remarkable innovation has enabled the production of many dry product of very high quality, such as milk and other combined food, infant formulas, pharmaceuticals. Then followed improvements in concentrating and drying in the spray was introduced instantiation (1955th). For industrial applications developed membrane methods concentration with fractionation (1970s), poli nutri and introduced the three-step drying (1980s). . Camembert cheese poli nutri made from goat's and cow's milk and their mixtures
The purpose of this study was to investigate the influence of goat, cow and a mixture of cow's and goat's poli nutri milk on the quality of Camembert cheese poli nutri during 30 days of storage at a temperature of 10-11 C and 96-98% relative humidity. Cheeses were made from goat's and cow's milk in the ratio 0:100, 30:70, 50:50, 80:20 and 100:0, and analyzed the 12th and 30 day of processing. The chemical composition of milk for cheese production and chemical poli nutri composition, pH and sensory evaluation of cheese. It has been shown that the chemical composition and type of milk affect the sensory analysis poli nutri of cheeses and their durability. Cheeses analyzed 12 th day of processing received more sensory scores than the 30th day. Cheeses made from goat's poli nutri milk best sensorial evaluation, but their shelf life was shorter than the other cheese samples made from cow's milk and a mixture of goat and cow milk. The temperature (10-11 C) was not adequate for Camembert cheeses. To prolong the shelf life in excess of 30 days and preservation of sensory properties of the cheese, the temperature poli nutri should be around 50 C. . The role of whey in functional dairy foods
Modern lifestyles need for creation of dairy products with better functional properties than traditional ones. Whey contains the most lactose, proteins of high biological value, important minerals and immuno-