Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1118809

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

Kalit, Samir; Tudor Kalit, Milna; Dolenčić Špehar, Iva; Salajpal, Krešimir; Samaržija, Dubravka; Anušić, Jasna; Rako, Ante
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese // Foods, 10 (2021), 4; 376-381 doi:10.3390/foods10040690 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1118809 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

Autori
Kalit, Samir ; Tudor Kalit, Milna ; Dolenčić Špehar, Iva ; Salajpal, Krešimir ; Samaržija, Dubravka ; Anušić, Jasna ; Rako, Ante

Izvornik
Foods (2304-8158) 10 (2021), 4; 376-381

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

Ključne riječi
milk standardization ; skimmed milk powder ; fat separation ; fat and protein recovery ; cheese yield ; Lički škripavac cheese ; soft cheese ; sensory properties

Sažetak
The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Liˇcki škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Liˇcki škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Liˇcki škripavac cheese.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Institut za jadranske kulture i melioraciju krša, Split,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Dubravka Samaržija (autor)

Avatar Url Ante Rako (autor)

Avatar Url Milna Tudor Kalit (autor)

Avatar Url Iva Dolenčić Špehar (autor)

Avatar Url Krešimir Salajpal (autor)

Avatar Url Samir Kalit (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada doi www.mdpi.com

Citiraj ovu publikaciju:

Kalit, Samir; Tudor Kalit, Milna; Dolenčić Špehar, Iva; Salajpal, Krešimir; Samaržija, Dubravka; Anušić, Jasna; Rako, Ante
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese // Foods, 10 (2021), 4; 376-381 doi:10.3390/foods10040690 (međunarodna recenzija, članak, znanstveni)
Kalit, S., Tudor Kalit, M., Dolenčić Špehar, I., Salajpal, K., Samaržija, D., Anušić, J. & Rako, A. (2021) The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods, 10 (4), 376-381 doi:10.3390/foods10040690.
@article{article, author = {Kalit, Samir and Tudor Kalit, Milna and Dolen\v{c}i\'{c} \v{S}pehar, Iva and Salajpal, Kre\v{s}imir and Samar\v{z}ija, Dubravka and Anu\v{s}i\'{c}, Jasna and Rako, Ante}, year = {2021}, pages = {376-381}, DOI = {10.3390/foods10040690}, keywords = {milk standardization, skimmed milk powder, fat separation, fat and protein recovery, cheese yield, Li\v{c}ki \v{s}kripavac cheese, soft cheese, sensory properties}, journal = {Foods}, doi = {10.3390/foods10040690}, volume = {10}, number = {4}, issn = {2304-8158}, title = {The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Li\v{c}ki \v{S}kripavac Cheese}, keyword = {milk standardization, skimmed milk powder, fat separation, fat and protein recovery, cheese yield, Li\v{c}ki \v{s}kripavac cheese, soft cheese, sensory properties} }
@article{article, author = {Kalit, Samir and Tudor Kalit, Milna and Dolen\v{c}i\'{c} \v{S}pehar, Iva and Salajpal, Kre\v{s}imir and Samar\v{z}ija, Dubravka and Anu\v{s}i\'{c}, Jasna and Rako, Ante}, year = {2021}, pages = {376-381}, DOI = {10.3390/foods10040690}, keywords = {milk standardization, skimmed milk powder, fat separation, fat and protein recovery, cheese yield, Li\v{c}ki \v{s}kripavac cheese, soft cheese, sensory properties}, journal = {Foods}, doi = {10.3390/foods10040690}, volume = {10}, number = {4}, issn = {2304-8158}, title = {The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Li\v{c}ki \v{S}kripavac Cheese}, keyword = {milk standardization, skimmed milk powder, fat separation, fat and protein recovery, cheese yield, Li\v{c}ki \v{s}kripavac cheese, soft cheese, sensory properties} }

Uključenost u ostale bibliografske baze podataka::


  • AGRICOLA
  • AGRIS International

Citati:

    Altmetrijski pokazatelji:


    Podijeli:





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font
    CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.