crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 724402

Journal

Authors: Josipović, Renata; Cvitković, Ante; Nadih, Martina; Medverec Knežević, Zvonimira; Mrvčić, Jasna; Markov, Ksenija; Frece, Jadranka; Delaš, Frane; Stanzer, Damir
Title: NUTRITIVE VALUE AND QUALITY OF CHEESE WITH DIFFERENT SPICES
Source: One Health SymposiumSlavonski Brod :
Meeting: One Health Symposium
Location and date: Slavonski Brod, Hrvatska, 5-7.6.2014.
Keywords: NUTRITIVE VALUE ; QUALITY OF CHEESE
Abstract:
The aim of the present study was to establish the possibilities for improving the nutritive quality of cheese by the addition of natural spices. We analyzed samples of fresh cheese with dried and fresh spices: pepper, garlic, rosemary, parsley and dill. Nutritional value of cheese depends on the type of cheese and milk from which it is made. Glycolysis, proteolysis and lipolysis have even greater impact and are responsible for the smell, taste and texture of the cheese. Control and test samples with different spices analyzed were for dry matter, pH, titratable acidity, fat, proteins and ash. Microbiological analysis of spices and processed cheese samples were performed. Sensory evaluation of all batches was also performed. Sensory evaluation results show that the fresh pepper has achieved the best results in cheese, as far for fresh spices, while the best results, as far for dried spices, had cheese with dry garlic. Protein values in cheese with dried spices are higher compared with cheese with fresh spices or fresh cheese itself, while the fat values in cheese with dried and fresh spices are lower compared with cottage cheese.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Original language: ENG
Category: Expert
Contrib. to CROSBI by: Ante Cvitković (ante.cvitkovic@sb.t-com.hr), 29. Lis. 2014. u 08:52 sati



Print version   za tiskati


upomoc
foot_4