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Autori: Skelin, Andrea; Jensterle, Anja; Mikulec Nataša; Iveković, Damir; Mrkonjić Fuka, Mirna; Havranek, Jasmina
Naslov: Characterisation of some specific features of traditional cheese from the island of Pag
Izvornik: Power of Microbes in Industry and Environment, Book of Abstracts / Teparić, R. ; Frece, J. ; Mrša, V. (ur.). - Zagreb : Croatian Microbiological Society , 2013. 80-80 (ISBN: 978-953-7778-06-4).
Skup: Power of Microbes in Industry and Environment
Mjesto i datum: Primošten, Hrvatska, 09.-12. 10.2013.
Ključne riječi: Paški sir; fizikalno kemijska svojstva; fenotipizacija; genotipizacija
Sažetak:
Paški cheese is the most famous Croatian cheese produced from raw ewe's milk. Complexity and varied sensory properties of such cheese manufactured from raw milk depends on ripening conditions, physico- chemical composition and microbial interactions. The objective of this study was to describe physico-chemical properties and microbial interactions of indigenous microflora (NSLAB) associated with the production of Paški cheese. Raw milk cheese samples were collected from three cheese dairy on the island Pag during ripening process. Cheese samples were collected in three batches of each cheese producer at day 0 and after 45 and 90 days of ripening. A total of 27 samples were subjected to the microbiological, biochemical and physico-chemical analyses. A total of 76 mesophilic lactobacilli isolates were investigated using culture-dependent approach combining phenotyping and genotyping. The combination of applied methods for identification has shown that L. brevis, L. plantarum and L. paracasei were predominant members of the NSALB population. The physico-chemical properties as pH, contents of dry matter, fat, protein and salt were analyzed. Results revealed that value of all measured parameters increases with ripening time, due to water loss during ripening. Additionally, the content of free amino acids (FAA), water-soluble oligopeptides, and LMWOA in cheese water extracts in ripened cheeses were analyzed. The results showed that dominant amino acids in ripened cheese were Ile, Lys, Glu, Val and Pro and total free amino acid content varied from 0.94 to 2.44 g FAA/100 g cheese dry matter. Dominant low-molecular weight organic acids were lactic acid, acetic acid and succinic acid. Obtained results can be considered as fundamental factors for the maintenance of the typical biochemical and sensorial features of Paški cheese which is base towards its selection, preservation and introduction for technological assessment and its PDO (Protected Designations of Origin) status.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Sažetak
Vrsta recenzije: Nema recenziju
Projekt / tema: See-era net.plus 133/01
Izvorni jezik: ENG
Kategorija: Ostalo
Znanstvena područja:
Biologija,Poljoprivreda (agronomija)
Upisao u CROSBI: Andrea Skelin (andreasv@agr.hr), 14. Sij. 2014. u 15:17 sati



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