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Pregled bibliografske jedinice broj: 788712

Časopis

Autori: Lešić, Tina; Pleadin, Jelka; Krešić, Greta; Vahčić, Nada; Markov, Ksenija; Vrdoljak, Marija; Frece, Jadranka
Naslov: Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
Izvornik: Journal of food composition and analysis (0889-1575) 46 (2016); 70-77
Vrsta rada: članak
Ključne riječi: Cheese analysis ; Cheese composition ; Chemical composition ; Fatty acid analysis ; PUFA ; Cow Sheep ; Cheeses in a sack ; Ripening time ; Starter culture
Sažetak:
In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: ‘‘sir iz mišine’’) were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow (n = 20) and sheep (n = 20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures (Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly (p < 0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups (p > 0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion (p < 0.05) of polyunsaturated fatty acids in the finished sheep’s milk cheese (2.58–2.97%) in comparison to the cow’s milk cheese (1.93–2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid.
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:
Biotehnologija,Prehrambena tehnologija
URL Internet adrese: http://www.sciencedirect.com/science/article/pii/S0889157515002501
Broj citata:
Altmetric:
DOI: 10.1016/j.jfca.2015.11.007
URL cjelovitog teksta:
Google Scholar: Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
Upisao u CROSBI: Jelka Pleadin (pleadin@veinst.hr), 4. Pro. 2015. u 21:16 sati



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