Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese (CROSBI ID 258990)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Dolenčić Špehar, Iva ; Tudor Kalit, Milna ; Kalit, Samir
engleski
Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese
The aim of this paper was to study physicochemical composition and microbiological characteristics of Preveli cheese, Croatian artisanal dried acid-coagulated cheese, as well as physicochemical composition and hygienic quality of cheese milk. The production of 35 batches of Preveli cheese was observed at 18 small scale dairy plants. Research showed that hygienic quality of milk was partially satisfying, which means that 51.42% and 17.14% of milk samples had total bacterial count and somatic cell counts above the threshold value (> 300, 000 and > 400, 000∙mL-1 , respectively). According to the content of total solids, Preveli cheese belongs to the group of soft cheeses, while according to the content of fat in total solids it can be categorized as a fat cheese. Due to the non- standardized technological processes, mainly during skimming the milk fat, salting and drying, results of analysis showed notable variability in the physicochemical composition of the Preveli cheese and sour cream. The presence of yeast and moulds as well as Staphylococcus aureus were detected in 22.86% and 11.43% of cheese samples, respectively, which indicated the need of improving the hygiene of the manufacturing processes.
dried acid-coagulated cheeses, microbiological quality, physicochemical composition, Preveli cheese
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Podaci o izdanju
19 (4)
2018.
810-822
objavljeno
1332-9049
10.5513/JCEA01/19.4.2202
Povezanost rada
Poljoprivreda (agronomija), Prehrambena tehnologija