Variation in contents of total and soluble nitrogen i e. coefficient of ripeness in beaten cheese during ripening and keeping in brine

U radu je opisana dinamika sadržaja ukupnog i topivog dušika, odnosno koeficijenta zrelosti u autohtonom makedonskom bienom siru. Dinamika navedenih komponenata praćena je u toku zrenja i čuvanja sira u salamuri u toku 279 dana. Rezultati analiza pokazuju da se ukupne količine dušika kreću od 6,21-6,91, a topivog dušika od 0,277-0,824 g na 100 g suhe supstance sira. Koeficijent zrelosti kreće se od 4,00-12,85. Podaci ukazuju da se vrijednosti topivog dušika, odnosno koeficijenta zrelosti znatno mijenjaju, dok ukupne vrijednosti dušika do kraja istraživanja nisu pokazale velike promjene.Dynamics of total and soluble nitrogen contents i.e. coefficient of ripening of autochthonous Macedonian beaten cheese were studied during 279 days of ripening and keeping cheese in brine. According to analytical data quantity of total nitrogen ranges from 6.21-6.91 g soluble nitrogen from 0.277-0.824 g calculated on 100 g of total solids of cheese. Coefficient of ripening ranges from 4.00-12.85%. Data indicate considerably changes in values of ripening coefficient, but values of total nitrogen do not change considerably up to the end of investigation