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.
Životni i radni okoliš najčešće su zatvoreni prostori, te je u njima potrebno osigurati zdravstvenu zaštitu ukućana i djelatnika. Neke djelatnosti traže posebnu zaštitu, pogotovo u vrijeme pandemije. ...Životni i radni okoliš mogu se održavati čistim i urednim na tri načina: čišćenjem, dezinfekcijom i sanitacijom. U ovom radu dan je pregled literature koja povezuje dezinfekcijska sredstva, njihovu uporabu i rezistentnost mikroorganizama na dezinfekcijska sredstva. Također, dan je prikaz kritičnih točki koje su se pojavile u različitim ispitnim laboratorijima u Republici Hrvatskoj vezanih za pandemiju COVID-19, kao posljedica nedostatka naputaka u normama. Pretraživanje literature provedeno je temeljem ključne riječi dezinfekcija u bazama PubMed, Science Direct, Web of Science, Scopus i Google Scholar te na stranicama CDC-a i HZJZ-a zbog najnovijih preporuka vezanih za infekcije COVID-19. Rezultati su pokazali da je Norma osnovni dokument, ali bi za ovakve situacije trebao i specifičnu nadogradnju ovisno o tipu laboratorija i njegovoj djelatnosti kako pojedini laboratoriji ne bi donosili samostalne odluke. Temeljem identificiranih potreba i problema, državne institucije trebale bi dati detaljne upute ovisno o djelatnosti. Stoga, ovu situaciju i stečeno iskustvo treba iskoristiti i izraditi dokumente koji će biti primjenjivi u kriznim situacijama u budućnosti i na temelju kojih je moguće provesti i edukaciju osoblja o ponašanju u kriznim situacijama.
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on ...the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.
In recent years, there has been globally increasing interest in dairy sheep breeding, including Lacaune sheep, which is supported by a high demand for sheep's milk on the market. This paper ...elaborates on the influence of a sheep's lactation stage on the physical and chemical properties, hygienic quality and content of fatty acids in milk produced by Lacaune sheep kept in intensive breeding. The research was conducted on 30 Lacaune sheep, which were tested in the early (60th day), middle (120th day) and late (180th day) stages of lactation. Density, freezing point and titration acidity were determined by applying the infrared spectrometry method, and indicators of the hygienic quality of milk, such as somatic cell count (SCC), were determined by the fluoro-opto-electronic method, and the total count of aerobic mesophilic bacteria (CFU) was determined by the flow cytometry method. The fatty acid profile of feed and milk was obtained by gas–liquid chromatography. Depending on the stage of lactation, results referring to the chemical composition of Lacaune sheep's milk showed a significant increase in the content of fat, protein, total dry matter and casein together with a significant decrease in the content of lactose in the late stage of lactation. There was also a significant increase confirmed for the concentration of urea and the freezing point in milk along with the lactation progress. Depending on the stage of lactation, milk yield in Lacaune sheep significantly decreased as lactation progressed. Analysis of the fatty acid composition in milk of Lacaune sheep proved a significant decrease in the concentrations of C4 : 0, C6 : 0, C11 : 0, C12 : 0, C13 : 0, C15 : 0, C17 : 1, C18 : 2n6 and C18 : 3n6 as well as the n6 concentrations and the n6 / n3 ratio. The opposite trend was observed for concentrations of C10 : 0, C14 : 1, C16 : 0, C16 : 1, C18 : 0, C20 : 2, C18 : 3n3, C20 : 3n6, C20 : 5n3 and C22 : 6n3 as well as for the n3 concentrations. When compared to the early lactation stage, the C18 : 3n6 and n6 concentrations were significantly lower in the late lactation stage, while the C20 : 2 and C20 : 5n3 concentrations were significantly lower in the middle lactation stage when compared to the late lactation stage. There were many significant positive and negative correlations determined between the researched properties of milk. The research results obtained with Lacaune sheep's milk can be compared to the results of other studies, except for the lower content of milk fat. This confirms the good adaptability of Lacaune sheep to different breeding conditions and the necessity to provide sheep with quality pastures for grazing.
This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs ...in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies.
The aim of the present study was to evaluate the persistence of Listeria monocytogenes in raw milk from vending machines, based on culture and molecular detection of pathogen and Pulsed-Field Gel ...Electrophoresis typing. From December 2015 to January 2017, a total of 319 milk samples from 36 vending machines were examined for the presence and count of L. monocytogenes by reference methods ISO 11290:1 and ISO 11290:2. Molecular detection of pathogens was performed by loop-mediated isothermal DNA amplification (LAMP) coupled with bioluminescence (Molecular Detection Assay). L. monocytogenes was detected by MDA in 14 milk samples (4.38%) from four farms, compared to eight positive samples (2.5%) retrieved by a reference ISO method. Cultivable L. monocytogenes isolates were subjected to Pulsed-Field Gel Electrophoresis typing and pulsotypes were compared with those obtained during the previous survey in Croatia (2014‒2015). It was found that identical PFGE patterns of L. monocytogenes occur in milk samples of the same producer over a three-year period, indicating the persistence of pathogens in raw milk vending machines. The results obtained support the need for more effective control of milk in the entire food chain.
The aim of this study was to compare the effectiveness of gas chromatography (GC) and near‐infrared spectroscopy (NIR) spectroscopy in detecting butter adulteration. Butter samples with a known ...percentage of added margarine or pork fat were prepared. Chemometric techniques (principal component analysis and partial least squares regression) were applied on the NIR spectra and GC data, which enabled the qualitative separation of samples depending on the added proportion of adulterant, and the quantitative prediction of the proportion of added adulterant or certain fatty acid content. C12:0; C16:0; C18:0; C16:1; C18:1n9; C18:2n6 showed significant trend changes depending on the adulteration degree. NIR has proven to be a suitable technique for the rapid determination of butter adulteration.
Novelty impact statement
Fast and nondestructive technique as near‐infra red (NIR) spectroscopy can be used in qualitative and quantitative detection of butter originality. Obtained models by chemometrics methods allow prediction of proportion of added adulterant in butter and identify specific fatty acids. NIR may be applied in screening control of the correctness of butter labeling to improve the system of quality control in food fraud.
The beneficial health effects of cheese as a source of bioactive compounds with antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic effects are well known. The aim of this ...study is to determine the presence of pesticide residues and heavy metals in 79 cheese samples from small farms in Croatia. The samples were analyzed over a period of three years for the quality parameters of fat, protein, dry matter, salt, and pH to determine whether metrological conditions affect the quality of cheese and to test the correlation between the variables in different types of cheese. A total of 509 pesticide residues were analyzed using liquid and gas chromatography with tandem mass spectrometry. Piperonyl butoxide was found in two samples. Inductively coupled plasma with mass spectrometry was used for a metal content analysis, and Cd, Cr, Mn, Ni, and Pb were found in the range of <0.005–0.012 mg kg−1, <0.02–0.84 mg kg−1, 0.031–1.128 mg kg−1, <0.03–0.67 mg kg−1, and <0.01–0.12 mg kg−1, respectively. Cd was detected in just three samples. Mn was found in all analyzed samples. All tested samples complied with EU regulations and directives, and at the point of analysis, none posed a direct health risk for consumers. Sustainability on small farms could be ensured with the responsible use of pesticides and through a consistent and reliable supply of fresh, high-quality milk.
Cryoprotective freezing methods are increasingly being developed and used as an effective means of protecting valuable bioactive compounds in processed berry fruits. The quick-freezing method allows ...the bioactive compounds in the plant material to be preserved over a longer period of time, thus providing a high-quality product with significant antioxidant capacity. The aim of this study was to determine the effects of the quick-freezing method on physico-chemical properties and bioactive compounds content of fruits in three soft fruit species: tayberry, raspberry, and blackberry, and to evaluate the stability of specific phytochemicals during the three-month storage period. The freezing method had a significant effect on the physicochemical properties with a significantly less drip loss observed after thawing in fruit frozen by quick-freezing (at −34 °C for 25 min) compared to fruit frozen classically (−18 °C to 24 h). The color of quick-frozen fruits also changed significantly less compared to fresh fruits. Of the bioactive compounds analyzed, it should be noted that there was a significantly lower loss of ascorbic acid recorded during quick-freezing. On average, the quick-frozen fruits contained 28% more ascorbic acid than the classical frozen fruits. In general, the quick-freezing procedure contributed to a better preservation of total polyphenolic compounds and anthocyanins, and thus berry fruits also showed higher values of antioxidant capacity during quick freezing than during the classical procedure. During the storage period of three months, a decrease in the content of all the bioactive compounds studied was observed, although it should be emphasized that this loss during storage was not as pronounced in fruits frozen by the quick-freezing method as in classically frozen fruits. It can be concluded that the quick-freezing contributes significantly to the preservation of valuable bioactive compounds of berries and that this processing method can be considered important for maintaining the nutritional properties of berry fruits.
The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain cheese types by consumers. Therefore, the aim of this paper is review the existing knowledge of the ...aromatic profile of cheeses ripening in an animal skin. Cheeses that ripen in an animal skin and produced in similar technology in Croatia (mišina – cheese in a sack), in Bosnia and Herzegovina (Cheese in a sack (local name: mjeh), Montenegro (Cheese in a sack (local name: mjeh), Turkey (Tulum cheese), Lebanon (Darfiyeh cheese) and eastern Algeria (Bouhezza cheese). The specific characteristic of these cheeses is ripening in an animal skin, as in a sack (of ewe or goat). The aromatic profile of these cheeses has not been sufficiently investigated and has been conducted primarily on Tulum and to a smaller extent of Lebanese Darfiyeh cheese, and cheese in a sack. There is no data about other cheeses that ripen in an animal skin. Since very little research has been made on the aromatic profile of these cheeses, further research should be conducted.
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