Naslov
Skuta - Croatian whey cheese as value-added product

Autori
Tudor Kalit, Milna

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

Izvornik
BOOK OF THE 47th FOOD QUALITY AND SAFETY CONFERENCE / - , 2021, 120-126

Skup
47th Food Quality and Safety Conference - Ingr's days 2021

Mjesto i datum
Brno, Češka Republika, 02.03.2021. - 04.03.2021

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
whey, whey cheese, Skuta, added value product, Croatia

Sažetak
Whey, a by-product which remains after drainage of the curd during the production of Croatian traditional hard sheep milk cheeses, is used for production of whey cheese Skuta. It has outstandingly high nutritive value (a good source of whey proteins, essential amino acids, potassium and unsaturated fatty acids) and due to that belongs to the group of functional food. Whey is a by-product of animal origin which is treated as a waste and must be adequately disposed of because it presents a significant ecological problem. But, disposal of whey means significant loss of resources for dairy plants as whey on average contains about 50% of the dry matter of milk (lactose, proteins and minerals). Therefore, Skuta possess higher benefit to cost ratio, in comparison to casein cheeses, while for its production is used whey, “free” raw material. Increasing people's awareness of their diet and health leads to the increasing demand for value-added products, and Skuta definitely has prospective future in that field. Beside high nutritive value, environmental care and financial benefits increase its added value.

Izvorni jezik
Hrvatski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA