Poltrdi siri z dodatki = Semi-solid cheese with additives
Senica, Metoda
Ugotavljali smo kemično sestavo pri poltrdem siru brez dodatkov, pri poltrdem siru z dodatkom mediteranskih zelišč in pri poltrdem siru z dodatkom orehov. Največ suhe snovi (SS) je bilo po šestih ...tednih zorenja v poltrdem siru brez dodatkov (691,4 g/kg), najmanj pa v siru z orehi, 537,6 g/kg. Pri izračunu vrednosti na kilogram suhe snovi sira ugotavljamo, da je imel največjo vrednost surovih beljakovin sir z orehi (375,9 g/kg SS), poltrdi sir brez dodatkov je imel najmanj surovih beljakovin (320,8 g/kg SS) in največ maščob (554,7 g/kg SS). Dodatek orehov v siru ni imel bistvenega vpliva na vsebnost surovih beljakovin in celokupnih maščob v siru. Večji vpliv ima kemična sestava mleka, tehnologija izdelave in delež suhe snovi sira. Sir z orehi je imel večjo vsebnost večkrat nenasičenih maščobnih kislin (5,35 g/100 g MK), kar smo tudi pričakovali.
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