Naslov
Influence of the Probiotic Cultures on Proteolysis Patterns of Croatian Cheese in Lambskin Sack

Autori
Vrdoljak, Marija ; Tudor Kalit, Milna ; Kalit, Samir ; Ljubičić Iva ; Radeljević, Biljana ; Frece, Jadranka

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

Izvornik
Book of Abstracts (NUTRICON) / Kakurinov, Vladimir - Skopje : Consulting and Training Center KEY, 2018, 27-27

ISBN
978-608-4565-12-3

Skup
Congress on Food Quality and Safety, Health and Nutrition (NUTRICON 2018)

Mjesto i datum
Ohrid, Sjeverna Makedonija, 13.06.2018. - 15.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cheese, lambskin sack, probiotic bacteria, proteolysis

Sažetak
Cheese in a sack is a specific Croatian traditional semi-hard cheese. The main characteristic of this cheese is ripening in a lambskin sack (Mišina), which gives the cheese its authentic and appreciated taste and flavor. The aim of the present study was to determine possible proteolytic differences between cheeses in the sack made with addition of probiotic bacteria: Lactobacillus plantarum (B), Lactococcus lactis subsp. lactis (S1) and the combination of probiotic cultures (B+S1) with respect to a control cheese without a culture supplement. Cheese samples were manufactured in traditional way of raw sheep milk ripened in lambskin sack at small family farm in the area of Knin (Croatia). Cheese ripening lasted for 45 days. Samples of cheese were analyzed on: 15, 30 and 45 days of ripening. An analysis of proteolysis of cheese in the lambskin sack was performed by densitometric evaluation of the urea- polyacrylamide elecrophoresis (urea-PAGE) gels and by determination of water soluble nitrogen (WSN) in relation to total nitrogen (TN). Cheese in lambskin sack containing probiotic cultures showed higher degree of proteolysis. The most intensive proteolysis was found in cheese in lambskin sack produces with combined probiotic cultures (B+S1). Respectively, the lowest intensity of proteolysis was determined in the control cheese produced without a culture supplement.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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