Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening
Нема приказа
Аутори
Miočinović, JelenaRadulović, Zorica
Miloradović, Zorana
Trpković, Goran
Pesić-Mikulec, Dragana
Pavlović, Vladimir
Pudja, Predrag
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.
Кључне речи:
cheese / starter culture / microstructure / sensory propertiesИзвор:
Mljekarstvo, 2012, 62, 2, 126-135Издавач:
- Croatian Dairy Union
Финансирање / пројекти:
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Miočinović, Jelena AU - Radulović, Zorica AU - Miloradović, Zorana AU - Trpković, Goran AU - Pesić-Mikulec, Dragana AU - Pavlović, Vladimir AU - Pudja, Predrag PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2833 AB - The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese. PB - Croatian Dairy Union T2 - Mljekarstvo T1 - Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening EP - 135 IS - 2 SP - 126 VL - 62 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2833 ER -
@article{ author = "Miočinović, Jelena and Radulović, Zorica and Miloradović, Zorana and Trpković, Goran and Pesić-Mikulec, Dragana and Pavlović, Vladimir and Pudja, Predrag", year = "2012", abstract = "The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.", publisher = "Croatian Dairy Union", journal = "Mljekarstvo", title = "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening", pages = "135-126", number = "2", volume = "62", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2833" }
Miočinović, J., Radulović, Z., Miloradović, Z., Trpković, G., Pesić-Mikulec, D., Pavlović, V.,& Pudja, P.. (2012). Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. in Mljekarstvo Croatian Dairy Union., 62(2), 126-135. https://hdl.handle.net/21.15107/rcub_agrospace_2833
Miočinović J, Radulović Z, Miloradović Z, Trpković G, Pesić-Mikulec D, Pavlović V, Pudja P. Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. in Mljekarstvo. 2012;62(2):126-135. https://hdl.handle.net/21.15107/rcub_agrospace_2833 .
Miočinović, Jelena, Radulović, Zorica, Miloradović, Zorana, Trpković, Goran, Pesić-Mikulec, Dragana, Pavlović, Vladimir, Pudja, Predrag, "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening" in Mljekarstvo, 62, no. 2 (2012):126-135, https://hdl.handle.net/21.15107/rcub_agrospace_2833 .