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Pregled bibliografske jedinice broj: 559841

Texture profile analysis of artisanal Croatian ewe's hard cheeses


. Slačanac*, J. Hardi, V. Krstanović, Ž. Marketanović
Texture profile analysis of artisanal Croatian ewe's hard cheeses // Proceedings of International Scientific and Professional Conference 13th Ružička days
HR-Vukovar, 2011. str. 412-414 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Texture profile analysis of artisanal Croatian ewe's hard cheeses

Autori
. Slačanac*, J. Hardi, V. Krstanović, Ž. Marketanović

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International Scientific and Professional Conference 13th Ružička days / - , 2011, 412-414

ISBN
978-953-7005-26-9

Skup
“TODAY SCIENCE-TOMORROW INDUSTRY”

Mjesto i datum
HR-Vukovar, 16. i 17. rujna 2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Artisanal ewe’ hard cheeses; texture profile; colour; water activity; pH value

Sažetak
The aim of this study was to analyze texture of artisanal Croaitian hard cheeses, produced according to long-lasting tradition, originally from some Adriatic islands, such as Pag and Krk. Except texture profile analysis (TPA), composition and some physico-chemical properties of analyzed cheeses (water activity, pH values, colour of cheeses) were determined. Obtained results show that wide range of variability between analyzed hard ewe’s cheeses exists. Cheeses were differing in following textural parameters: hardness, cohesiveness, springiness, elasticity and chewiness. Furthermore, parameters of colour, analyzed on the base of colour measurements parameters (L*, a*, b*) varied between analyzed cheeses. It has been indicate that yellow nouance of island cheeses dominate in relation to continent cheeses. Differences pH values were also statistically significant between cheeses, whereas the water activity (aw) between analyzed cheeses was not significantly different

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130475-0336 - Funkcionalna svojstva raznih vrsta mlijeka i sirutke fermentiranih probioticima (Jovica Hardi, )
113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Vinko Krstanović, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Autor s matičnim brojem:
Vedran Slačanac, (232404)