Pregled bibliografske jedinice broj: 1271605
Upgrading the cheese production in Croatia by using medicinal and aromatic herbs – an example of the European Regional Development Fund project CEKOM 3LJ
Upgrading the cheese production in Croatia by using medicinal and aromatic herbs – an example of the European Regional Development Fund project CEKOM 3LJ // Proceedings of lectures and posters of international conference Hygiena alimentorum XLIII "Safety and quality of milk and plant commodities - current issues and trends" / Bodnarova, L. (ur.).
Košice: University of veterinary medicine and pharmacy in Kosice, 2023. str. 656-660 (poster, međunarodna recenzija, cjeloviti rad (in extenso), stručni)
CROSBI ID: 1271605 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Upgrading the cheese production in Croatia by
using medicinal and aromatic herbs – an example of
the European Regional Development Fund project
CEKOM 3LJ
Autori
Zdolec, Nevijo ; Kiš, Marta ; Kavain, Ivana ; Batinić, Josip ; Franičević, Marijana ; Čaušević, Sead
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni
Izvornik
Proceedings of lectures and posters of international conference Hygiena alimentorum XLIII "Safety and quality of milk and plant commodities - current issues and trends"
/ Bodnarova, L. - Košice : University of veterinary medicine and pharmacy in Kosice, 2023, 656-660
ISBN
978-80-8077-787-6
Skup
International conference Hygiena alimentorum XLIII "Safety and quality of milk and plant commodities - current issues and trends"
Mjesto i datum
Tatranská Štrba, Slovačka, 10.05.2023. - 12.05.2023
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
hard cheese ; herbal extracts ; dried aromatic herbs ; safety ; quality
Sažetak
In the last three years, the Center of Competence 3LJ project, supported by the European Regional Development Fund, was implemented in Croatia to improve cheese production by introducing new innovative solutions. The project aimed to study the effects of the Dalmatian herbs basil (Ocimum basilicum L.), sage (Salvia officinalis L.), lavender (Lavandula officinalis L.), immortelle (Helichrysum italicum (Roth) G. Don) and savory (Satureja montana L.) in cheese production in terms of taste, quality, safety and health properties of the new products. Laboratory tests showed a high antimicrobial potential of herbal extracts against pathogens that can compromise the microbiological safety of cheese. In addition, in vitro experiments showed that cold sterilized dried herbs and their extracts have no negative effects on the growth of the commercial dairy starter culture Lactobacillus helveticus/Lactobacillus lactis. Finally, hard cheeses with different concentrations of dried herbs (0.5, 1.0, 1.5, and 2%) were prepared and sensory evaluated. The cheese with the lowest concentrations of lavender and basil showed the most favorable sensory characteristics.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.2.2.03.0017 - Centar kompetencija 3LJ (CEKOM 3Lj) (Zdolec, Nevijo; Jerković, Igor; Čož-Rakovac, Rozelinda, EK ) ( CroRIS)
Ustanove:
Veterinarski fakultet, Zagreb
