Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

Tudor Kalit, Milna; Kalit, Samir; Kelava, Nikolina; Havranek, Jasmina

doi:10.1111/j.1471-0307.2012.00851.x

Pregled bibliografske jedinice broj: 540359

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

Tudor Kalit, Milna; Kalit, Samir; Kelava, Nikolina; Havranek, Jasmina

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening // International journal of dairy technology, 65 (2012), 4; 555-560 doi:10.1111/j.1471-0307.2012.00851.x (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 540359 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

Autori
Tudor Kalit, Milna ; Kalit, Samir ; Kelava, Nikolina ; Havranek, Jasmina

Izvornik
International journal of dairy technology (1364-727X) 65 (2012), 4; 555-560

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

Ključne riječi
cheese ripening; physicochemical composition; proteolysis; Croatian cheese in a sack

Sažetak
The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’effect of skin sack and higher permeability of natural rind. The water-soluble nitrogen in the total nitrogen(%TN) and 12% trichloroacetic acid-soluble nitrogen (%TN) at the end of ripening was significantly P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA

Projekti:
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

Profili:

Samir Kalit (autor)