engleski

Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese)

Brač cheese is a traditional Croatian cheese manufactured from the raw sheep milk. The aim of the research was to estimate the contribution of initial salt in moisture content to the composition, proteolysis, and texture of Brač cheese during ripening. Higher initial salt in moisture content significantly (P<0, 05) induced higher moisture loss as well as significantly higher (P < 0, 05) increase in fat and salt content in Brač cheese. The experimental group of cheeses with higher initial salt in moisture content (1, 71–2, 10%) had a significantly (P<0, 05) higher amount of intact αs1 -casein and a lower value of WSN %TN and TCA-SN %TN in relation to the other two groups (0, 90–1, 30% and 1, 31–1, 70%). In contrast, higher initial salt in moisture content in Brač cheese significantly (P<0, 05) stimulated hydrolysis of β-casein. The texture evaluation showed that the cheeses tended to become significantly (P<0, 05) harder and shorter as initial salt in moisture content increased. The principal component analysis showed primary contribution of moisture and salt in moisture content to the formation of harder and less fracturable cheese during ripening while formation of short textured Brač cheese was a consequence of an increase in the values of secondary proteolysis.

traditional sheep milk ; cheese ; salt ; cheese composition ; proteolysis ; texture

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