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Effect of the storage temperature on the physical and chemical characteristics of "milpi" (honey butter).

[In Serbo-Croat. / En serbo-croate.]

Author(s) : MISANOVIC D., KEZIC N., CAPAN N.

Type of article: Article

Summary

Measurement of the acidity and electrical conductivity of this new product stored at 4 and 20 deg C. The quality of milpi is evaluated in parallel. The study shows a correlation between milpi quality and the parameters analyzed. The shelf life is from 25 to 30 days at 4 deg C and from 5 to 10 days at 20 deg C.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1993-3371
  • Languages: Serbo-croatian
  • Source: Mljekarstvo - vol. 42 - n. 2
  • Publication date: 1992

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