engleski

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

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.

cheese ripening ; physicochemical properties ; lipolysis ; sensory properties ; characterization ; Croatian cheese in a sack

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