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 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.
The optimal concentration of urea in cow's milk is known and is often used to assess the balance of energy and protein in diets. While in goat (and sheep) milk it is not controled nor defined. Main ...determinants of urea formation in milk are the amount of crude protein intake and the ratio betwwen protein and energy proportion in diet. Goat diet with excessive amount of crude protein and energy unbalanced diet cause the excess of nitrogenous substances in rumen along with release of ammonia and rise in concentration of urea in blood and milk, which adversely affects the production, milk coagulation propreties, environmental pollution and reproductive capabilities of goats. However, besides diet, there are other factors that influence milk urea concentration: breed, stage of lactation, parity, season, body mass, litter size, production and chemical composition of milk. Numerous studies conducted on cow milk included the influence of sources of variability listed above, while there are only few studies available for goat milk due to its less economic importance, seasonal polyesterity and different way of breeding and keeping goats. The aim of this paper is to comparatively and critically combine the previous research results on the importance of determining the milk urea concentration as well as on individual sources of variability of urea concentration in goat milk.
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.
The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular ...those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.
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 study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the ...world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products.
Probiotičke bakterije pozitivno djeluju u prevenciji i terapiji različitih bolesti. U radu su prikazani rezultati istraživanja utjecaja probiotičkih bakterija u prevenciji i terapiji dijareje ...provedenih posljednjih desetak godina. Najveći preventivni i terapijski učinak probiotičkih bakterija utvrđen je za akutnu dijareju u djece uzrokovanu rotavirusima. Značajan, ali nešto manji učinak probiotičkih bakterija dokazan je kod dijareje kao posljedice uzimanja antibiotika. Pozitivan učinak probiotičkih bakterija u prevenciji putničke dijareje i dijareje kao posljedice terapije zračenjem nije značajan. Preventivni i terapijski učinak na dijareju neovisan je o načinu uzimanja probiotičkih bakterija, fermentiranim mlijekom, kapsulom ili oralnom rehidratacijskom otopinom.
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.
PDF
