Naslov
The Potential of Microencapsulation in Cheese Production

Autori
Mikulec, Nataša ; Špoljarić, Jasminka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Power of Microbes in Industry and Environment / Teparić, Renata ; Leboš Pavunc, Andreja ; Kifer, Domagoj - Zagreb : Hrvatsko mikrobiološko društvo, 2023, 125-125

ISBN
978-953-7778-19-4

Skup
Power of Microbes in Industry and Environment 2023

Mjesto i datum
Poreč, Hrvatska, 15.05.2023. - 18.05.2023

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sir, autohtona mikrobna kultura, sirilo, mikroinkapsulacija
(cheese, autochthonous microbial cultures, rennet, microencapsulation)

Sažetak
The aim of the project "Potential of microencapsulation in cheese production" was to investigate the possibility of microencapsulation of natural rennet obtained from the rennet of lambs (which are mostly not further used) and the possibility of simultaneous microencapsulation of rennet and isolated and identified microbial culture (lactic acid bacteria). This research has revitalised the production technology of rennet for the production of cheese “Paški sir” by introducing a new and more modern method of microencapsulation of rennet and microbial culture. The applied method of rennet and microbial culture production eliminates the use of imported industrial rennet and milk cultures, which is of particular importance for protecting the originality of the cheese according to EU criteria. The result of the research refers to the application of a traditional technological process modified in the laboratory in the production technology of different types of cheese, regardless of the type of milk. The isolation of autochthonous microbial cultures and their use in cheese production contribute to the preservation of biodiversity and to a greater diversity of cheese varieties on a global and regional level. The technology developed allows the product to be adapted to the needs of customers in the production of traditional and "boutique" cheeses.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Interdisciplinarne biotehničke znanosti

POVEZANOST RADA