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.
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.
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine ...the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (p < 0.05) increased. A similar trend was found for casein content (p < 0.1). The highest ratio of sheep milk in mixed milk increased (p < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (v/v) because it causes a higher (p < 0.01) moisture content in the cheese, as well as a lower fat content (p < 0.01) and fat recovery (p = 0.07) during the manufacturing of Lećevački cheese.
One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous "Lički Škripavac" cheese. The most used ...sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (
< 0.0001, α = 0.05) by prolonging the beginning of coagulation (10-20 min) and curd firming rate (1-5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k
, a
, a
, a
) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (
> 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (
> 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.
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.
Preveli cheese is Croatian artisanal dried acid-coagulated cheese. The aim of this paper was to study its physicochemical composition and microbiological properties, as well as physicochemical ...composition and hygienic quality of cheese milk. The results could be used for the improvement of Preveli cheese quality and for getting a mark of Protected Geographical Indication (PGI). The production of 35 batches of Preveli cheese was observed at 18 family farmsteads. Research showed that hygienic quality of milk was partially satisfying, which means that 51.42 % and 17.14 % of milk samples had total bacterial count and somatic cell counts above the threshold value (>300,00 and >400,000∙mL-1, respectively). According to the content of total solids, Preveli cheese belongs to the group of soft cheeses, while according to the content of fat in total solids it can be categorized as a fat cheese. Due to the non-standardized technological processes, mainly during skimming the milk fat, salting and drying, results of analysis showed notable variability in the physicochemical composition of the Preveli cheese and sour cream. The presence of yeast and moulds were detected in 22.86 % of cheese samples as well as coagulase positive staphylococci in 11.43 % of cheese samples, which indicated the need of improving the hygiene of the manufacturing processes.
The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected ...Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (
< 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (
< 0.05) and total solids (
< 0.0001) by whey. Both methods of cheese milk standardization caused a significant (
< 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (
< 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (
< 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (
< 0.01). Addition of SMP to cheese milk significantly (
< 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (
= 0.10) sensory score of Lički škripavac cheese.
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