Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
2018
Аутори
Barać, MiroljubKresojević, Mirjana
Špirović-Trifunović, Bojana
Pešić, Mirjana
Vučić, Tanja
Kostić, Aleksandar
Despotović, Saša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses... was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.
Кључне речи:
white cheese / fatty acid profile / mineral contentИзвор:
Mljekarstvo, 2018, 68, 1, 37-45Издавач:
- Croatian Dairy Union, Zagreb
DOI: 10.15567/mljekarstvo.2018.0105
ISSN: 0026-704X
WoS: 000422734200005
Scopus: 2-s2.0-85040532994
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Kresojević, Mirjana AU - Špirović-Trifunović, Bojana AU - Pešić, Mirjana AU - Vučić, Tanja AU - Kostić, Aleksandar AU - Despotović, Saša PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4739 AB - This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses. PB - Croatian Dairy Union, Zagreb T2 - Mljekarstvo T1 - Fatty acid profiles and mineral content of Serbian traditional white brined cheeses EP - 45 IS - 1 SP - 37 VL - 68 DO - 10.15567/mljekarstvo.2018.0105 ER -
@article{ author = "Barać, Miroljub and Kresojević, Mirjana and Špirović-Trifunović, Bojana and Pešić, Mirjana and Vučić, Tanja and Kostić, Aleksandar and Despotović, Saša", year = "2018", abstract = "This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.", publisher = "Croatian Dairy Union, Zagreb", journal = "Mljekarstvo", title = "Fatty acid profiles and mineral content of Serbian traditional white brined cheeses", pages = "45-37", number = "1", volume = "68", doi = "10.15567/mljekarstvo.2018.0105" }
Barać, M., Kresojević, M., Špirović-Trifunović, B., Pešić, M., Vučić, T., Kostić, A.,& Despotović, S.. (2018). Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. in Mljekarstvo Croatian Dairy Union, Zagreb., 68(1), 37-45. https://doi.org/10.15567/mljekarstvo.2018.0105
Barać M, Kresojević M, Špirović-Trifunović B, Pešić M, Vučić T, Kostić A, Despotović S. Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. in Mljekarstvo. 2018;68(1):37-45. doi:10.15567/mljekarstvo.2018.0105 .
Barać, Miroljub, Kresojević, Mirjana, Špirović-Trifunović, Bojana, Pešić, Mirjana, Vučić, Tanja, Kostić, Aleksandar, Despotović, Saša, "Fatty acid profiles and mineral content of Serbian traditional white brined cheeses" in Mljekarstvo, 68, no. 1 (2018):37-45, https://doi.org/10.15567/mljekarstvo.2018.0105 . .