Naslov
THE POSSIBILITY OF THE APPLICATION OF FRUIT JUICES IN THE COAGULATION OF MILK FOR COOKED CHEESE PRODUCTION

Autori
Lučan, Mirela ; Slačanac. Vedran ; Hardi, Jovica Lukinac Čačić, Jasmina

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

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 152-152

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cooked cheese, vinegar, natural acidifiers, fruit juices, value-added cheese

Sažetak
Cooked cheese is traditionally produced in Croatia with the use of vinegar. This study was conducted to examine the possibility of the application of fruit juices in the production of new types of value-added cooked cheeses. Aside from the traditionally used vinegar, five kinds of natural acidifiers – juices, extracted from lemon, lime, orange, grapefruit, and pineapple, were used to assess some quantitative and qualitative properties of cooked cheese. The evaluated parameters included processing parameters, cheese yield, physicochemical composition, colour, textural properties, and sensory quality. Cheese made with the use of vinegar recorded the highest yield, but all samples showed high values (13.29 15.54%). The results of the chemical analysis showed that the protein content of cheese samples cooked with fruit juices were higher, while the fat content in total solids and the acidity of the same cheeses were lower than in traditionally produced cooked cheese. In terms of water content in non-fat matter (62.98 69.08%), all samples belonged to the group of semi hard cheeses, and in terms of fat content in dry matter (40.94 48.64%), they belonged to the group of full-fat and fat cheeses. No significant difference was observed in the textural properties of produced cheeses. According to the scoring test, all samples received high sensory scores.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA