Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack

Lešić, Tina; Pleadin, Jelka; Krešić, Greta; Vahčić, Nada; Markov, Ksenija; Vrdoljak, Marija; Frece, Jadranka

doi:10.1016/j.jfca.2015.11.007

Pregled bibliografske jedinice broj: 788712

Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack

Lešić, Tina; Pleadin, Jelka; Krešić, Greta; Vahčić, Nada; Markov, Ksenija; Vrdoljak, Marija; Frece, Jadranka

Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack // Journal of food composition and analysis, 46 (2016), 70-77 doi:10.1016/j.jfca.2015.11.007 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 788712 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack

Autori
Lešić, Tina ; Pleadin, Jelka ; Krešić, Greta ; Vahčić, Nada ; Markov, Ksenija ; Vrdoljak, Marija ; Frece, Jadranka

Izvornik
Journal of food composition and analysis (0889-1575) 46 (2016); 70-77

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

Ključne riječi
Cheese analysis ; Cheese composition ; Chemical composition ; Fatty acid analysis ; PUFA ; Cow Sheep ; Cheeses in a sack ; Ripening time ; Starter culture

Sažetak
In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: ‘‘sir iz mišine’’) were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow (n = 20) and sheep (n = 20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures (Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly (p < 0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups (p > 0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion (p < 0.05) of polyunsaturated fatty acids in the finished sheep’s milk cheese (2.58–2.97%) in comparison to the cow’s milk cheese (1.93–2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija,
Veleučilište "Marko Marulić", Knin

Profili:

Jadranka Frece (autor)