Brač cheese is a traditional Croatian cheese manufactured from the raw sheep milk. The aim of the research was to estimate the contribution of initial salt in moisture content to the composition, ...proteolysis, and texture of Brač cheese during ripening. Higher initial salt in moisture content significantly (P < 0.05) induced higher moisture loss as well as significantly higher (P < 0.05) increase in fat and salt content in Brač cheese. The experimental group of cheeses with higher initial salt in moisture content (1.71–2.10%) had a significantly (P < 0.05) higher amount of intact α s1 -casein and a lower value of WSN %TN and TCA-SN %TN in relation to the other two groups (0.90–1.30% and 1.31–1.70%). In contrast, higher initial salt in moisture content in Brač cheese significantly (P < 0.05) stimulated hydrolysis of β-casein. The texture evaluation showed that the cheeses tended to become significantly (P < 0.05) harder and shorter as initial salt in moisture content increased. The principal component analysis showed primary contribution of moisture and salt in moisture content to the formation of harder and less fracturable cheese during ripening while formation of short textured Brač cheese was a consequence of an increase in the values of secondary proteolysis.
•Salt content alters proteolytic and texture properties of Brač cheese during ripening.•The higher amount of intact αs1-casein was found in cheeses with higher salt content.•The higher salt content stimulates hydrolysis of β-casein during ripening of cheese.•The higher salt content contributes to a harder and less fracturable cheese texture.
The objective of this study was to determine the nutritional characteristics of Bračka skuta whey cheese produced in different stages of lactation. The stage of lactation significantly influenced ...(P < 0.05, P < 0.01) the physicochemical composition of Bračka skuta whey cheese, with the exception of the content of lactose and pH value. The stage of lactation significantly affected Ca, P (P < 0.05) and Mn content (P < 0.01) in Bračka skuta whey cheese. The Ca and P concentrations were significantly higher in the middle lactation stage of Bračka skuta whey cheeses, while the concentration of Mn was significantly higher in the middle and late stage. The content of fatty acids significantly (P < 0.05) increased by the stage of lactation. The predominant saturated fatty acids were C16:0, C18:0 and C14:0 while the predominant unsaturated fatty acids were C18:1n-9, C18:2 n-6 and C16:1. Bračka skuta whey cheeses produced in the middle lactation stage had significantly (P < 0.05) higher content of essential amino acids.
•Lactation period influences the nutritional characteristics of whey cheese.•Bračka skuta whey cheese is a good source of essential amino acids.•Bračka skuta whey cheese is a good source of potassium.•The content of fatty acids increases by stage of lactation.
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a ...carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (
< 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (
< 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (
< 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose.
The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of ...cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.
This study investigates the effects of raw sheep's milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic ...calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, milk formed firmer gel with higher syneresis ability. Increasing casein to fat ratio in sheep's milk significantly increased (p<0.05) gel strength and syneresis. On the other hand, gel strength and syneresis were significantly reduced as a result of increased fat content in sheep's milk. Ionic calcium mass fraction affected gel strength but not syneresis. Neither gel strength nor syneresis were affected by casein and urea content or by somatic cell count in sheep's milk. Correlation coefficients between milk components and gel strength, as well as syneresis, were significant (p<0.01, p<0.05) but never higher than 0.35.
A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), ...Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these cheeses originate from intensive lipolysis and proteolysis as a result of specific anaerobic conditions inside the skin
sack, autochthonous microorganisms from raw milk and skin, as well as their manufacturing procedure. The specific and complex biochemical changes that occur during ripening of cheeses in animal skin sacks have become of great interest to researchers, and numerous studies have been conducted over the last decade. Therefore, the aim of this paper is to review the specificities of proteolytic and lipolytic changes that occur
during ripening of cheese in the animal skin sack, which cause the characteristic volatile compounds profile. Moreover, the manufacturing procedures and physico-chemical properties of cheeses is shown due to their relationship with biochemical reactions during cheese ripening. As
biochemical changes during ripening directly influence sensory attributes of cheese, which determine consumer preference, this review could provide practical data for cheesemakers to prevent negative consequences of overly intensive biochemical changes during cheese ripening, and so improve the quality of this kind of cheeses.
Sirevi koji zriju u životinjskoj koži proizvode se u nekoliko zemalja svijeta: Sir iz mišine (Hrvatska), Sir iz mijeha (Bosna i Hercegovina te
Crna Gora), Tulum i Divle Cave (Turska), Bouhezza (Alžir) i Darfiyeh (Libanon). Izražen i pikantan okus i aroma ovih sireva potječu od intenzivnih procesa lipolize i proteolize koje su posljedica anaerobnih uvjeta u životinjskoj koži, autohtonih mikroorganizmima iz sirovog mlijeka i kože, kao i tehnološkog postupka proizvodnje. Specifične i kompleksne biokemijske promjene koje se odvijaju tijekom zrenja sireva u
životinjskoj koži predmet su interesa znanstvenika, te su tako provedena brojna istraživanja ove vrste sireva u posljednjem desetljeću.
Stoga, cilj ovog rada je prikazati specifičnosti proteolitičkih i lipolitičkih promjena tijekom zrenja sireva u životinjskoj koži, koje rezultiraju i karakterističnim profilom hlapljivih tvari. Povrh toga rad
daje pregled postupaka proizvodnje i fizikalno-kemijskih svojstava sireva s obzirom na njihovu izravnu povezanost s biokemijskim reakcijama
tijekom zrenja sira u koži. S obzirom da biokemijske reakcije izravno utječu na senzorska svojstva sira, što može odrediti preferencije potrošača, ovaj pregledni rad sirarima može dati praktične informacije u
cilju prevencije negativnih posljedica intenzivnih biokemijskih reakcija tijekom zrenja sira, te time poboljšati kvalitetu ove vrste sireva.
The aim of this paper is to investigate consumer behaviour in relation to the consumption of ice cream, sheep and goat milk and finally ice cream made from sheep and goat milk, as well as consumer ...attitudes towards ice cream made from sheep and goat milk. The survey was conducted on a sample of 366 younger respondents. The questionnaire consisted of 22 questions. Only 19 respondents have tried ice cream made from sheep/goat milk. The respondents who did not like ice cream made from sheep/goat milk listed the inappropriate taste, smell and consistency as reasons. Those who had not yet tried sheep/goat milk ice cream showed moderate willingness to consume such ice cream in the future. The respondents expressed a neutral attitude towards ice cream made from sheep/goat milk. The intrinsic characteristics of ice cream are more important than the extrinsic characteristics. The most important intrinsic characteristics of ice cream for the respondents were taste and quality, and the most important extrinsic characteristics were price-quality ratio and the price of ice cream. The results of this study provide valuable insights that can be used to increase the consumption of sheep/goat milk and sheep/goat milk-based ice cream.
Electronic nose (e-nose) and electronic tongue (e-tongue) instrumental systems were designed to crudely mimic human olfactory and taste sensory organs and are composed of an array of sensors. Complex ...data sets from electronic nose and electronic tongue signals combined with multivariate statistics represent rapid and efficient tools for classification, discrimination, recognition and identification of samples, as well as for the prediction of concentrations of different compounds. A wide variety of sensors can be employed into the design of these instrumental systems, especially that of electronic tongues, offering numerous practical applications. In this study, characteristics of sensors and possibilities of electronic nose and electronic tongue applications in the dairy industry were reviewed.
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on ...proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.
In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to ...investigate the potential of using Istrian albumin cheese whey in the production of whey distillate. Three batches of Istrian albumin cheese were produced in a small-scale cheese plant. The remaining whey after the production of albumin cheese was fermented using Kluyveromyces marxianus subsp. marxianus for 5 days and then distilled. In the whey samples before and after fermentation, the content of total solids, protein, milk fat and lactose was determined. The ethanol content and the composition of volatile compounds in the distillate was determined. The content of all components of the chemical composition of whey, except for the content of fat, decreased during fermentation. In the whey distillate with an alcohol content of 35%, the following compounds were determined: acetaldehyde, methanol, n-propanol, i-butanol, n-butanol, 3-methyl-1-ol, 2-methylbutan-1-ol and ethyl-lactate. The distillate obtained confirmed the potential of using whey for the production of spirits. However, further research is needed due to the potential presence of the harmful effects of certain volatile compounds on human health.
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