technology and quality of skorup - traditional montenegrin dairy product
Clicks: 207
ID: 254024
2017
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Emerging Content
30.0
/100
207 views
38 readers
AI Quality Assessment
Not analyzed
Readership in this journal
EmergingRanked #23 of 39 articles by views in genetic epidemiology
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Skorup is Montenegrin traditional dairy product. Its main characteristics are extremely high content of milk fat and centuries-old technology. Due to the specific technology, high nutritional value and its historical heritage, Skorup deserves to be labelled as product with protected designation of origin (PDO) or protected geographical indication (PGI). The purpose of this study was to collect the most important data about Skorup technology and quality and to launch the process of protection. The chemical quality of raw milk was analysed using IR spectrophotometry, the number of somatic cells and total bacteria count by flow cytometry, and Skorup composition by FTIR spectrophotometry. The presence of Escherichia coli, coagulase positive staphylococci and aerobic mesophilic bacteria in Skorup was detected by standard broth base methods. All Skorup samples contained more than 80 % of fat in dry matter, more than 70 % dry matter, approximately 60 % milk fat and 6 % proteins. The sensory characteristics of all samples were excellent, and according to sensory classification, they belong to the highest classes (I and IA). However, five out of twenty samples did not meet requirements for hygienic quality, which implies the urgent need for improvement of hygiene conditions during its production.
| Reference Key |
mirecki2017mljekarstvotechnology
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Slavko Mirecki;Danilo Tomić;Snežana Vučinić;Milan Marković;Božidarka Marković |
| Journal | genetic epidemiology |
| Year | 2017 |
| DOI |
DOI not found
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.