Development of low fat UF cheese technology
Nema prikaza
Autori
Miočinović, JelenaPudja, Predrag
Radulović, Zorica
Pavlović, Vladimir
Miloradović, Zorana
Radovanović, Mira
Paunović, Dušanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, ...due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.
Ključne reči:
low fat UF cheese / proteolysis / microstructure / sensory propertiesIzvor:
Mljekarstvo, 2011, 61, 1, 33-44Izdavač:
- Croatian Dairy Union
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Miočinović, Jelena AU - Pudja, Predrag AU - Radulović, Zorica AU - Pavlović, Vladimir AU - Miloradović, Zorana AU - Radovanović, Mira AU - Paunović, Dušanka PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2422 AB - The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk. PB - Croatian Dairy Union T2 - Mljekarstvo T1 - Development of low fat UF cheese technology EP - 44 IS - 1 SP - 33 VL - 61 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2422 ER -
@article{ author = "Miočinović, Jelena and Pudja, Predrag and Radulović, Zorica and Pavlović, Vladimir and Miloradović, Zorana and Radovanović, Mira and Paunović, Dušanka", year = "2011", abstract = "The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.", publisher = "Croatian Dairy Union", journal = "Mljekarstvo", title = "Development of low fat UF cheese technology", pages = "44-33", number = "1", volume = "61", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2422" }
Miočinović, J., Pudja, P., Radulović, Z., Pavlović, V., Miloradović, Z., Radovanović, M.,& Paunović, D.. (2011). Development of low fat UF cheese technology. in Mljekarstvo Croatian Dairy Union., 61(1), 33-44. https://hdl.handle.net/21.15107/rcub_agrospace_2422
Miočinović J, Pudja P, Radulović Z, Pavlović V, Miloradović Z, Radovanović M, Paunović D. Development of low fat UF cheese technology. in Mljekarstvo. 2011;61(1):33-44. https://hdl.handle.net/21.15107/rcub_agrospace_2422 .
Miočinović, Jelena, Pudja, Predrag, Radulović, Zorica, Pavlović, Vladimir, Miloradović, Zorana, Radovanović, Mira, Paunović, Dušanka, "Development of low fat UF cheese technology" in Mljekarstvo, 61, no. 1 (2011):33-44, https://hdl.handle.net/21.15107/rcub_agrospace_2422 .