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Pregled bibliografske jedinice broj: 496957

Quality of Trappist cheese from Croatian dairy plant


Merćep, Anđela; Kirin, Slavko; Zdolec, Nevijo; Cvrtila Fleck, Željka; Filipović, Ivana; Njari, Bela; Mitak, Mario; Kozačinski, Lidija
Quality of Trappist cheese from Croatian dairy plant // Mljekarstvo, 60 (2010), 4; 288-298 (recenziran, članak, stručni)


CROSBI ID: 496957 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Quality of Trappist cheese from Croatian dairy plant

Autori
Merćep, Anđela ; Kirin, Slavko ; Zdolec, Nevijo ; Cvrtila Fleck, Željka ; Filipović, Ivana ; Njari, Bela ; Mitak, Mario ; Kozačinski, Lidija

Izvornik
Mljekarstvo (0026-704X) 60 (2010), 4; 288-298

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, stručni

Ključne riječi
Trappist cheese; chemical composition; sensory evaluation; technological parameters; standardization

Sažetak
The paper presents technological parameters, basic chemical composition and sensory evaluation, as well as the yield of 146 samples of Trappist cheese. In terms of water content in non-fat matter (56.36-58.31 %), Trappist cheese belongs to the group of semi-hard cheeses, and in terms of content of fat in dry matter (46.06-48.63 %), it belongs to the group of full-fat cheeses. In four cheese samples E. coli was determined within microbiological parameters, whereas other researched bacteria were not determined. . Cheese has a shape of a symmetrical ring and it has a homogenous yellow color of protective coating. Mean mass value of one cheese ring is from 2.50 to 2.55 kg. The body of cheese has a homogenous light yellow color, which is brighter along the edges. The cheese holes have the size of a pea ; they are bright and patterned over the whole surface of cross section. Consistency of cheese body is elastic, soft and interconnected. The cheese has mild, pure lactic and acidic taste and odor, and it is moderately salty. The results of sensory score show that even 91.78 % of cheese samples from experimental production can be assigned to the first quality class, whereas 8.22 % of samples belong to the second quality class.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina



POVEZANOST RADA


Projekti:
053-0531854-1853 - Mikrobiološka ispravnost i održivost namirnica animalnog podrijetla (Kozačinski, Lidija, MZOS ) ( POIROT)

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Veterinarski fakultet, Zagreb


Citiraj ovu publikaciju

Merćep, Anđela; Kirin, Slavko; Zdolec, Nevijo; Cvrtila Fleck, Željka; Filipović, Ivana; Njari, Bela; Mitak, Mario; Kozačinski, Lidija
Quality of Trappist cheese from Croatian dairy plant // Mljekarstvo, 60 (2010), 4; 288-298 (recenziran, članak, stručni)
Merćep, A., Kirin, S., Zdolec, N., Cvrtila Fleck, Ž., Filipović, I., Njari, B., Mitak, M. & Kozačinski, L. (2010) Quality of Trappist cheese from Croatian dairy plant. Mljekarstvo, 60 (4), 288-298.
@article{article, year = {2010}, pages = {288-298}, keywords = {Trappist cheese, chemical composition, sensory evaluation, technological parameters, standardization}, journal = {Mljekarstvo}, volume = {60}, number = {4}, issn = {0026-704X}, title = {Quality of Trappist cheese from Croatian dairy plant}, keyword = {Trappist cheese, chemical composition, sensory evaluation, technological parameters, standardization} }
@article{article, year = {2010}, pages = {288-298}, keywords = {Trappist cheese, chemical composition, sensory evaluation, technological parameters, standardization}, journal = {Mljekarstvo}, volume = {60}, number = {4}, issn = {0026-704X}, title = {Quality of Trappist cheese from Croatian dairy plant}, keyword = {Trappist cheese, chemical composition, sensory evaluation, technological parameters, standardization} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • AGRICOLA
  • AGRIS International
  • CAB Abstracts
  • CA Search (Chemical Abstracts)
  • FSTA: Food Science and Technology Abstracts





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