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Pregled bibliografske jedinice broj: 540345

Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Tudor Kalit, Milna; Kalit, Samir; Delaš, Ivančica; Kelava, Nikolina; Karolyi, Danijel; Kaić, Dubravka; Vrdoljak, Marija; Havranek, Jasmina
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening // International journal of dairy technology, 67 (2014), 2; 255-264 doi:10.1111/1471-0307.12117 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 540345 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Autori
Tudor Kalit, Milna ; Kalit, Samir ; Delaš, Ivančica ; Kelava, Nikolina ; Karolyi, Danijel ; Kaić, Dubravka ; Vrdoljak, Marija ; Havranek, Jasmina

Izvornik
International journal of dairy technology (1364-727X) 67 (2014), 2; 255-264

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

Ključne riječi
cheese ripening ; physicochemical properties ; lipolysis ; sensory properties ; characterization ; Croatian cheese in a sack

Sažetak
Croatian traditional cheese which ripens in a lambskin sack was studied to determine physicochemical, lipolytical and sensory changes over 60 days of ripening. The time of ripening had a significant effect on the observed physicochemical and sensory parameters, medium- and long-chain free fatty acids (FFAs ; P < 0.05) and total FFAs (P < 0.001). At the end of ripening the most abundant FFAs were palmitic, oleic and stearic acids. Cheese ripened more than 45 days was less accepted by consumers as a consequence of too intensive proteolysis and lipolysis. Therefore, cheese ripening for too long, commonly practiced by cheesemakers, is not recommended.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA

Projekti:
178-1780716-0714 - Povijest poljoprivrede-prilozi za povijest gospodarstva Hrvatske (Karolyi, Danijel, MZOS ) ( CroRIS)
178-1782128-2121 - Tehnološki parametri proizvodnje tradicijskih sireva u funkciji njihove zaštite (Kalit, Samir, MZOS ) ( CroRIS)
178-1782128-2124 - Funkcionalni mliječni proizvodi od ovčjeg mlijeka (Samaržija, Dubravka, MZOS ) ( CroRIS)
178-1782128-2127 - Elementi ekološke proizvodnje i analitičke metode za dokazivanje izvornosti sira (Havranek, Jasmina, MZOS ) ( CroRIS)

Ustanove:
Agronomski fakultet, Zagreb,
Veleučilište "Marko Marulić", Knin

Profili:

Avatar Url Ivančica Delaš (autor)

Avatar Url Nikolina Kelava Ugarković (autor)

Avatar Url Samir Kalit (autor)

Avatar Url Jasmina Havranek (autor)

Avatar Url Danijel Karolyi (autor)

Avatar Url Marija Vrdoljak (autor)

Avatar Url Milna Tudor Kalit (autor)

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Tudor Kalit, Milna; Kalit, Samir; Delaš, Ivančica; Kelava, Nikolina; Karolyi, Danijel; Kaić, Dubravka; Vrdoljak, Marija; Havranek, Jasmina
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening // International journal of dairy technology, 67 (2014), 2; 255-264 doi:10.1111/1471-0307.12117 (međunarodna recenzija, članak, znanstveni)
Tudor Kalit, M., Kalit, S., Delaš, I., Kelava, N., Karolyi, D., Kaić, D., Vrdoljak, M. & Havranek, J. (2014) Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. International journal of dairy technology, 67 (2), 255-264 doi:10.1111/1471-0307.12117.
@article{article, author = {Tudor Kalit, Milna and Kalit, Samir and Dela\v{s}, Ivan\v{c}ica and Kelava, Nikolina and Karolyi, Danijel and Kai\'{c}, Dubravka and Vrdoljak, Marija and Havranek, Jasmina}, year = {2014}, pages = {255-264}, DOI = {10.1111/1471-0307.12117}, keywords = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack}, journal = {International journal of dairy technology}, doi = {10.1111/1471-0307.12117}, volume = {67}, number = {2}, issn = {1364-727X}, title = {Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mi\v{s}ine) during ripening}, keyword = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack} }
@article{article, author = {Tudor Kalit, Milna and Kalit, Samir and Dela\v{s}, Ivan\v{c}ica and Kelava, Nikolina and Karolyi, Danijel and Kai\'{c}, Dubravka and Vrdoljak, Marija and Havranek, Jasmina}, year = {2014}, pages = {255-264}, DOI = {10.1111/1471-0307.12117}, keywords = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack}, journal = {International journal of dairy technology}, doi = {10.1111/1471-0307.12117}, volume = {67}, number = {2}, issn = {1364-727X}, title = {Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mi\v{s}ine) during ripening}, keyword = {cheese ripening, physicochemical properties, lipolysis, sensory properties, characterization, Croatian cheese in a sack} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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