Naslov
Utjecaj zrenja polutvrdog kozjeg sira u ulju na njegov fizikalno-kemijski sastav
(Influence of semi-hard goat cheese ripening in oil on its physicochemical composition)

Autori
Levak, Stefani ; Kalit, Samir ; Dolenčić Špehar, Iva ; Rako, Ante ; Tudor Kalit, Milna

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

Izvornik
57. hrvatski i 17. međunarodni simpozij agronoma, zbornik radova / Majić, Ivana ; Antunović, Zvonko (ur.). / - , 2022, 255-256

Skup
57. hrvatski i 17. međunarodni simpozij agronoma/ 57th croatian and 17th international symposium on agriculture

Mjesto i datum
Vodice, Hrvatska, 19.06.2022. - 24.06.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
kozji sir, ulje, fizikalno-kemijski sastav, zrenje u ulju, polutvrdi sir
(goat milk cheese, oil, physicochemical composition, ripening in oil, semi-hard cheese)

Sažetak
The aim of this study was to determine the influence of semi-hard goat cheese ripening in oil (mixture of Mljet’s extra virgin olive oil and refined sunflower oil ; 50:50) on its physicochemical composition. Five batches of cheese were produced, and cheeses of the same batch were divided into 3 groups according to the ripening method: 1) ripening in the air (control group), 2) ripening in oil after 10 days of ripening in air, 3) ripening in oil after 20 days of ripening in air. Cheeses were sampled during ripening on days 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. The lowest content of dry matter, protein, fat, and salt (p<0.01) was found in group 2. Oil as a cheese ripening medium prevented the water loss from the cheese (group 2), thus the content of dry matter, protein, fat, and salt didn’t change significantly during ripening in oil. However, their content increased significantly (p<0.01) in cheeses from groups 1 and 3, since the noticeable water loss occurred in the first 20 days of ripening in the air. Group 3 had the highest fat content (p<0.01). Prolonged cheese ripening in the air before its immersion into the oil caused a greater water loss and the formation of a porous structure, which probably allowed oil to penetrate into the cheese. The water retention and oil entry into the cheese can have a beneficial effect on the cheese consistency and thus enable its consumption during periods of the year when there is no goat milk production due to seasonality.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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