Naslov
Svježi sir proizveden uz dodatak probiotika i enzima transglutaminaze
(Fresh cheese produced by addition of probiotic and the transglutaminase enzyme)

Autori
Radošević, Vinka ; Tonković, Katarina ; Gregurek, Ljerka ; Kos, Blaženka ; Šušković, Jagoda

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

Izvornik
Milk and Dairy products / Carić, Marijana - Beograd : Verzal, Novi Sad, 2006

Skup
21st Symposium Recent Developments in Dairy Technology

Mjesto i datum
Novi Sad, Srbija, 28.09.2006. - 29.09.2006

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
svježi sir; transglutaminaza; probiotici; prinos
(fresh cheese; transglutaminase; probiotic; yield)

Sažetak
The aim of this research was to examine the activity of the transglutaminase (TG) enzyme on properties of fresh probiotic cheese. Partly skimmed milk was inoculated with TG prior to fermentation, and on different temperatures (8h on 11º C and 4h on 25º C). The inactivation of the enzyme was made by pasteurization (65º C/20min). Parallely, the sample of fresh cheese without addition of TG was produced. All samples were inoculated with mesophilic and probiotic (L. acidophilus) culture. The addition of TG did not effect the fermentation time of fresh cheese. Samples made with addition of TG had a greater mass weight then the sample made without the addition of TG, therefore the yield of fresh cheese was significantly bigger in samples of fresh cheese with TG added, especially in the one where milk had been incubated on 11º C. Samples with TG added had shown lesser whey drainage (syneresis), again especially samples incubated on 11º C. Sensory evaluation of fresh cheese properties was the best for samples produced with TG incubated on 11º C. The number of live probiotic bacteria was monitored, and the number was similar to the number from the beginning of their 10 day storage.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA