Hrvatska znanstvena bibliografija (CROSBI)



Pregled bibliografske jedinice broj: 540345

Časopis

Autori: Tudor Kalit, Milna; Kalit, Samir; Delaš, Ivančica; Kelava, Nikolina; Karolyi, Danijel; Kaić, Dubravka; Vrdoljak, Marija; Havranek, Jasmina
Naslov: Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening
( Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening )
Izvornik: International journal of dairy technology (1364-727X) 67 (2014), 2; 255-264
Vrsta rada: članak
Ključne riječi: cheese ripening; physicochemical properties; lipolysis; sensory properties; characterization; Croatian cheese in a sack
( cheese ripening; physicochemical properties; lipolysis; sensory properties; characterization; Croatian cheese in a sack )
Sažetak:
Croatian traditional cheese which ripens in a lambskin sack was studied to determine physicochemical, lipolytical and sensory changes over 60 days of ripening. The time of ripening had a significant effect on the observed physicochemical and sensory parameters, medium- and long-chain free fatty acids (FFAs ; P < 0.05) and total FFAs (P < 0.001). At the end of ripening the most abundant FFAs were palmitic, oleic and stearic acids. Cheese ripened more than 45 days was less accepted by consumers as a consequence of too intensive proteolysis and lipolysis. Therefore, cheese ripening for too long, commonly practiced by cheesemakers, is not recommended.
Projekt / tema: 178-1780716-0714, 178-1782128-2121, 178-1782128-2127, 178-1782128-2124
Izvorni jezik: eng
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Poljoprivreda (agronomija)
URL Internet adrese: http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12117/abstract
Broj citata:
Altmetric:
DOI: 10.1111/1471-0307.12117
URL cjelovitog teksta:
Google Scholar: Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening
Upisao u CROSBI: skalit@agr.hr (skalit@agr.hr), 15. Stu. 2011. u 13:06 sati