Naslov
Utjecaj udjela mliječne masti na teksturu i senzorska svojstva bračke skute
(The impact of milk fat content on the texture and sensory characteristics of Bračka skuta)

Autori
Rako, Ante ; Tudor Kalit, Milna ; Kalit, Samir

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

Izvornik
Book of Abstracts 44th International Dairy Experts Symposium / - , 2022, 97-97

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
bračka skuta, mliječna mast, tekstura, senzorska svojstva
(Bračka skuta, milk fat, texture, sensory characteristics)

Sažetak
Bračka skuta is uniformly white coloured albumin cheese with creamy texture, sweet-milky taste and smell typical for ovine milk. Beside of protein content (1.36 g/100 g), whey that remains after the production of Brač cheese contains considerable amount of fat (2.31 g/100 g). The recovery of milk fat to Bračka skuta is higher in comparison to the protein recovery, and consequently its participation in dry matter of Bračka skuta is higher (65.27 : 26.01 %). Due to the dominant amount of milk fat in dry matter of Bračka skuta, the aim of this study was to examine the impact of milk fat on the texture and sensory characteristics of Bračka skuta. The research was conducted on six batches of Bračka skuta, produced at a small-scale dairy plant located in Supetar on the island of Brač. Physicochemical analyses of whey cheese included determination of total solids, fat and protein content. The percentage of fat and protein in dry matter as well as moisture in non-fat dry matter were calculated. Cheese texture was determined by a texture profile analysis. A group of 60 consumers evaluated sensory properties of Brač albumin cheese using a scoring system. The percentage of fat in dry matter significantly affected the percentage of protein in dry matter and moisture content (P<0.05) of Bračka skuta. Although the moisture content in Bračka skuta significantly decreased (P<0.05) as fat in total solids content increased, its content in non-fat dry matter were almost unchanged. The results also showed that hardness, gumminess and resilience significantly (P<0.05) decreased with increasing percentage of fat in total solids. It was also observed that sensory parameters such as consistency and odour significantly (P<0.05) positively correlate with percentage of fat in total solids.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA