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izvor podataka: crosbi

Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack (CROSBI ID 222888)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Lešić, Tina ; Pleadin, Jelka ; Krešić, Greta ; Vahčić, Nada ; Markov, Ksenija ; Vrdoljak, Marija ; Frece, Jadranka Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack // Journal of food composition and analysis, 46 (2016), 70-77. doi: 10.1016/j.jfca.2015.11.007

Podaci o odgovornosti

Lešić, Tina ; Pleadin, Jelka ; Krešić, Greta ; Vahčić, Nada ; Markov, Ksenija ; Vrdoljak, Marija ; Frece, Jadranka

engleski

Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack

In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: ‘‘sir iz mišine’’) were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow (n = 20) and sheep (n = 20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures (Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly (p < 0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups (p > 0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion (p < 0.05) of polyunsaturated fatty acids in the finished sheep’s milk cheese (2.58–2.97%) in comparison to the cow’s milk cheese (1.93–2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid.

Cheese analysis ; Cheese composition ; Chemical composition ; Fatty acid analysis ; PUFA ; Cow Sheep ; Cheeses in a sack ; Ripening time ; Starter culture

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Podaci o izdanju

46

2016.

70-77

objavljeno

0889-1575

10.1016/j.jfca.2015.11.007

Povezanost rada

Biotehnologija, Prehrambena tehnologija

Poveznice
Indeksiranost