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Pregled bibliografske jedinice broj: 540345

Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening


Tudor Kalit, Milna; Kalit, Samir; Delaš, Ivančica; Kelava, Nikolina; Karolyi, Danijel; Kaić, Dubravka; Vrdoljak, Marija; Havranek, Jasmina
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening // International journal of dairy technology, 67 (2014), 2; 255-264 doi:10.1111/1471-0307.12117 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 540345 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Autori
Tudor Kalit, Milna ; Kalit, Samir ; Delaš, Ivančica ; Kelava, Nikolina ; Karolyi, Danijel ; Kaić, Dubravka ; Vrdoljak, Marija ; Havranek, Jasmina

Izvornik
International journal of dairy technology (1364-727X) 67 (2014), 2; 255-264

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

Ključne riječi
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekti:
178-1780716-0714 - Povijest poljoprivrede-prilozi za povijest gospodarstva Hrvatske (Karolyi, Danijel, MZOS ) ( POIROT)
178-1782128-2121 - Tehnološki parametri proizvodnje tradicijskih sireva u funkciji njihove zaštite (Kalit, Samir, MZOS ) ( POIROT)
178-1782128-2124 - Funkcionalni mliječni proizvodi od ovčjeg mlijeka (Samaržija, Dubravka, MZOS ) ( POIROT)
178-1782128-2127 - Elementi ekološke proizvodnje i analitičke metode za dokazivanje izvornosti sira (Havranek, Jasmina, MZOS ) ( POIROT)

Ustanove:
Agronomski fakultet, Zagreb,
Veleučilište "Marko Marulić", Knin

Citiraj ovu publikaciju

Tudor Kalit, Milna; Kalit, Samir; Delaš, Ivančica; Kelava, Nikolina; Karolyi, Danijel; Kaić, Dubravka; Vrdoljak, Marija; Havranek, Jasmina
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening // International journal of dairy technology, 67 (2014), 2; 255-264 doi:10.1111/1471-0307.12117 (međunarodna recenzija, članak, znanstveni)
Tudor Kalit, M., Kalit, S., Delaš, I., Kelava, N., Karolyi, D., Kaić, D., Vrdoljak, M. & Havranek, J. (2014) Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. International journal of dairy technology, 67 (2), 255-264 doi:10.1111/1471-0307.12117.
@article{article, year = {2014}, pages = {255-264}, DOI = {10.1111/1471-0307.12117}, keywords = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack}, journal = {International journal of dairy technology}, doi = {10.1111/1471-0307.12117}, volume = {67}, number = {2}, issn = {1364-727X}, title = {Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mi\v{s}ine) during ripening}, keyword = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack} }
@article{article, year = {2014}, pages = {255-264}, DOI = {10.1111/1471-0307.12117}, keywords = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack}, journal = {International journal of dairy technology}, doi = {10.1111/1471-0307.12117}, volume = {67}, number = {2}, issn = {1364-727X}, title = {Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mi\v{s}ine) during ripening}, keyword = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack} }

Časopis indeksira:


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


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