Naslov
Traditional Cheese Maturing in Lambskin Sacks from Dalmatian Region

Autori
Frece, Jadranka ; Kostelac, Deni ; Vrdoljak, Marija ; Čanak, Iva ; Jakopović, Željko ; Jelić, Marko ; Markov, Ksenija

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, ostalo

Knjiga
Current Developments in Food and Nutrition Research Vol.1 - Traditional Cheeses from Selected Regions in Asia, Europe, and South America

Urednik/ci
Oluk, Aylin Cecile ; Karaca, Oya Berkay

Izdavač
Bentham Science

Grad
Lahti

Godina
2019

Raspon stranica
71-83

ISBN
978-981-14-3236-1

Ključne riječi
LAB ; Lambskin ; Ripening ; Sack cheese, Starter culture

Sažetak
Sack cheese is a highly regarded traditional cheese matured anaerobically inlambskin, still produced in local communities in the south of Croatia (Dalmatianregion). Even though the production has been adapted to new technologies, the basicproduction parameters and cheese properties remain unchanged and unique. Lambskincheese is prepared from unpasteurised sheep's, cow's and goat's milk and theirmixtures, according to the technology of semi-hard cheese production, without theaddition of starter cultures. Milk is acidified with its natural microflora. The specificcharacteristic of this cheese is an anaerobic maturation that takes about 2 months inlamb or goatling skin locally called a sack. Due to the intense processes of lipolysis andproteolysis during ripening, mature cheeses have a specific and highly appreciatedspicy flavour and aroma. According to the moisture content in the non-fat drysubstance, these cheeses may belong to a group of hard or semi-hard cheeses, and bythe fat content in the total dry matter, they may be full or reduced fat cheeses.Production of sack cheese takes place in small batches on family farms and has amostly local character. The best way to preserve specific quality of traditional cheese isto use an indigenous starter culture, however, lambskin cheese is traditionally producedwithout adding one. Biochemical analysis of milk, used for lambskin cheese, identifiedindigenous bacterial species, among which the most important are Lactobacillusplantarum, Lactococcus lactis, Lactobacillus curvatus, and Staphylococcus xylosus

Izvorni jezik
Engleski

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