Influences of addition of powdered skim milk to changes of nitrogen matters during the white cheese piping

U ovom radu prikazane su promjene ukupnih i topivih dušičnih tvari tokom zrenja bijelog sira sa dodatkom obranog mlijeka u prahu u količini od 2 i 3 %. Dobiveni rezultati uspoređeni su sa kontrolnim sirom (bez dodatka obranog mlijeka u prahu). Na osnovu koeficijenta zrelosti praćen je obim razlaganja bjelančevina kod istraživanih sireva.Changes of total nitrogen matters and soluble nitrogen matters during the white cheese riping with addition of powdered skim milk at the rate of two and three percent, are shown in this work. Obtained results were compared with the control cheese (without addition of powdered skim milk). According to coefficient of riping were observed the volume of protein denaturation to cheeses we were examine