Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening (CROSBI ID 176588)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Tudor Kalit, Milna ; Kalit, Samir ; Kelava, Nikolina ; Havranek, Jasmina
engleski
Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening
The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’effect of skin sack and higher permeability of natural rind. The water-soluble nitrogen in the total nitrogen(%TN) and 12% trichloroacetic acid-soluble nitrogen (%TN) at the end of ripening was significantly P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.
cheese ripening; physicochemical composition; proteolysis; Croatian cheese in a sack
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Podaci o izdanju
65 (4)
2012.
555-560
objavljeno
1364-727X
10.1111/j.1471-0307.2012.00851.x