The influence of ripening process on trapist cheese abatement

In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with pro...
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Autor*in:	Slavko Kirin [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Kroatisch

Erschienen:	2002

Schlagwörter:	cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating

Übergeordnetes Werk:	In: Mljekarstvo - Croatian Dairy Union, 2007, 52(2002), 2, Seite 155-161
Übergeordnetes Werk:	volume:52 ; year:2002 ; number:2 ; pages:155-161

Links:	Link aufrufen Link aufrufen Journal toc Journal toc

Katalog-ID:	DOAJ011627840

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520			\|a In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process.
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allfields	(DE-627)DOAJ011627840 (DE-599)DOAJb85e82b430d74fcfbb9804d9b5b7ac68 DE-627 ger DE-627 rakwb eng hrv SF221-250 Slavko Kirin verfasserin aut The influence of ripening process on trapist cheese abatement 2002 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process. cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating Dairying In Mljekarstvo Croatian Dairy Union, 2007 52(2002), 2, Seite 155-161 (DE-627)523860889 (DE-600)2268681-2 18464025 nnns volume:52 year:2002 number:2 pages:155-161 https://doaj.org/article/b85e82b430d74fcfbb9804d9b5b7ac68 kostenfrei http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3549 kostenfrei https://doaj.org/toc/0026-704X Journal toc kostenfrei https://doaj.org/toc/1846-4025 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 52 2002 2 155-161
spelling	(DE-627)DOAJ011627840 (DE-599)DOAJb85e82b430d74fcfbb9804d9b5b7ac68 DE-627 ger DE-627 rakwb eng hrv SF221-250 Slavko Kirin verfasserin aut The influence of ripening process on trapist cheese abatement 2002 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process. cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating Dairying In Mljekarstvo Croatian Dairy Union, 2007 52(2002), 2, Seite 155-161 (DE-627)523860889 (DE-600)2268681-2 18464025 nnns volume:52 year:2002 number:2 pages:155-161 https://doaj.org/article/b85e82b430d74fcfbb9804d9b5b7ac68 kostenfrei http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3549 kostenfrei https://doaj.org/toc/0026-704X Journal toc kostenfrei https://doaj.org/toc/1846-4025 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 52 2002 2 155-161
allfields_unstemmed	(DE-627)DOAJ011627840 (DE-599)DOAJb85e82b430d74fcfbb9804d9b5b7ac68 DE-627 ger DE-627 rakwb eng hrv SF221-250 Slavko Kirin verfasserin aut The influence of ripening process on trapist cheese abatement 2002 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process. cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating Dairying In Mljekarstvo Croatian Dairy Union, 2007 52(2002), 2, Seite 155-161 (DE-627)523860889 (DE-600)2268681-2 18464025 nnns volume:52 year:2002 number:2 pages:155-161 https://doaj.org/article/b85e82b430d74fcfbb9804d9b5b7ac68 kostenfrei http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3549 kostenfrei https://doaj.org/toc/0026-704X Journal toc kostenfrei https://doaj.org/toc/1846-4025 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 52 2002 2 155-161
allfieldsGer	(DE-627)DOAJ011627840 (DE-599)DOAJb85e82b430d74fcfbb9804d9b5b7ac68 DE-627 ger DE-627 rakwb eng hrv SF221-250 Slavko Kirin verfasserin aut The influence of ripening process on trapist cheese abatement 2002 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process. cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating Dairying In Mljekarstvo Croatian Dairy Union, 2007 52(2002), 2, Seite 155-161 (DE-627)523860889 (DE-600)2268681-2 18464025 nnns volume:52 year:2002 number:2 pages:155-161 https://doaj.org/article/b85e82b430d74fcfbb9804d9b5b7ac68 kostenfrei http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3549 kostenfrei https://doaj.org/toc/0026-704X Journal toc kostenfrei https://doaj.org/toc/1846-4025 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 52 2002 2 155-161
allfieldsSound	(DE-627)DOAJ011627840 (DE-599)DOAJb85e82b430d74fcfbb9804d9b5b7ac68 DE-627 ger DE-627 rakwb eng hrv SF221-250 Slavko Kirin verfasserin aut The influence of ripening process on trapist cheese abatement 2002 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process. cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating Dairying In Mljekarstvo Croatian Dairy Union, 2007 52(2002), 2, Seite 155-161 (DE-627)523860889 (DE-600)2268681-2 18464025 nnns volume:52 year:2002 number:2 pages:155-161 https://doaj.org/article/b85e82b430d74fcfbb9804d9b5b7ac68 kostenfrei http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3549 kostenfrei https://doaj.org/toc/0026-704X Journal toc kostenfrei https://doaj.org/toc/1846-4025 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 52 2002 2 155-161
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topic_facet	cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating Dairying
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callnumber-first	S - Agriculture
author	Slavko Kirin
spellingShingle	Slavko Kirin misc SF221-250 misc cheese abatement misc cheese ripening misc cheese rind misc cheese ripening in plastic film/pouch misc cheese yield misc protective coating misc Dairying The influence of ripening process on trapist cheese abatement
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topic_title	SF221-250 The influence of ripening process on trapist cheese abatement cheese abatement cheese ripening cheese rind cheese ripening in plastic film/pouch cheese yield protective coating
topic	misc SF221-250 misc cheese abatement misc cheese ripening misc cheese rind misc cheese ripening in plastic film/pouch misc cheese yield misc protective coating misc Dairying
topic_unstemmed	misc SF221-250 misc cheese abatement misc cheese ripening misc cheese rind misc cheese ripening in plastic film/pouch misc cheese yield misc protective coating misc Dairying
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title	The influence of ripening process on trapist cheese abatement
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title_full	The influence of ripening process on trapist cheese abatement
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title_sort	influence of ripening process on trapist cheese abatement
callnumber	SF221-250
title_auth	The influence of ripening process on trapist cheese abatement
abstract	In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process.
abstractGer	In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process.
abstract_unstemmed	In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process.
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title_short	The influence of ripening process on trapist cheese abatement
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