Characteristics of traditional Croatian ewe's cheese from the island Krk (CROSBI ID 137636)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Mikulec, Nataša ; Kalit, Samir ; Havranek, Jasmina ; Antunac, Neven ; Horvat, Iva ; Prpić, Zvonimir
engleski
Characteristics of traditional Croatian ewe's cheese from the island Krk
Krk cheese is a hard, full-fat cheese made from raw sheep milk, characterised by delicate, full and strong flavour. The aim of this study was to determine farm influence on chemical composition of sheep milk for Krk cheese production, and chemical characteristics of Krk cheese during ripening. Gross composition of milk complies with the average sheep milk composition from Croatian Adriatic region. During ripening, fat, protein, salt content and lactic acid concentration increased (P<0.01) as well as water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction (P<0.05). Degradation of ß-casein could be an indicator of the ripening quality of Krk cheese.
Krk cheese; sheep milk; ripening; proteolysis
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Podaci o izdanju
61 (2)
2008.
126-132
objavljeno
1364-727X
10.1111/j.1471-0307.2008.00400.x