Naslov
Proteolitičke i teksturne promjene polutvrdog kozjeg sira tijekom zrenja u ulju
(Proteolytic and textural changes of semi-hard goat cheese during ripening in oil)

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

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

Izvornik
Book of Abstracts 44th International Dairy Experts Symposium / - , 2022, 78-78

Skup
44. hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem

Mjesto i datum
Rovinj, Hrvatska, 12.10.2022. - 15.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
polutvrdi kozji sir, ulje, zrenje, proteoliza, tekstura
(semi-hard goat cheese, oil, ripening, proteolysis, texture)

Sažetak
Croatian island goat cheeses can traditionally be stored in oil, which, due to their seasonality, allows their consumption during periods of the year when there is no goat milk production. It is assumed that ripening of cheese in oil modifies proteolysis by preventing moisture loss during ripening, thus changing the cheese texture. Proteolysis is the most significant process that affects the formation of cheese texture. The aim of this paper is to determine the influence of ripening in oil on proteolytic and textural changes of semi - hard goat cheese. Semi-hard goat cheese (3 batches) of different ripening methods: 1) ripening in air (control group) 2) ripening in oil after 10 days of ripening in air was produced. A mixture of Mljet’s extra virgin olive oil and commercial refined sunflower oil (50:50, v:v) was used for cheese ripening. Sampling of the cheese was carried out on the 0th, 10th, 20th, 30th, 45th and 60th days of ripening. Cheese analyses included determination of dry matter, protein, water (WSN% TN) and trichloroacetic acid soluble (TCA-SN% TN) nitrogen fractions of total nitrogen, pH and textural profile. Statistical analysis was performed by the program SPSS. Cheese matured in oil had a significantly higher (P<0.05) content of WSN% TN and TCA% TN. More intensive proteolysis during ripening in oil was due to the significantly (P<0.05) higher water content, which consequently had a favourable effect on the texture of the cheese. Hardness and fracturability of cheese ripened in oil were significantly (P<0.05) lower compared to the control cheese, while the strain at fracture was significantly (P<0.05) higher.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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