Prospects of cheese production
Perspektive razvoja sirarstva
Апстракт
The analyses of world industrial cheesemaking, as well as, the relation between industrial and farmhouse cheese production procedures are presented in this paper. Strategic guide-lines of cheesemaking development, such as efficiency and consistency of production, maximum yield, overall processing standardization, and also defining special requests pertained to cheese functionality: rheological properties of cheese, melted cheese and cheese flavors are discussed. Health security and nutritive factors of processing and consumption were analyzed. Cheeses, as a friendly environment for bacteria with a probiotic activity, extend certain advantages compared to fermented milk products, due to a higher cheese pH than a corresponding pH value of fermented milk products. Higher pH values provide remarkably longer survival of bacteria, so that even after eight months of cheese ripening, the count of viable cells yields 3x108 0F probiotic strains.
U radu je prikazana analiza industrijskog razvoja sirarstva u svetu i veza između zanatskog i industrijskog načina rada. Razmatrani su strateški pravci razvoja sirarstva, kao što su efikasnost i konzistentnost proizvodnje, postizanje maksimalnog randmana, sveobuhvatna standardizacija proizvodnje, kao i definisanje posebnih zahteva u pogledu funkcionalnosti sireva: reoloških karakteristika sirnog testa, rastopljenog sirnog testa i ukusa sireva. Analiziran je zdravstveno bezbednosni i nutritivni faktor proizvodnje i potrošnje sireva. Sirevi, kao sredina za razvoj bakterija sa probiotskim dejstvom, pružaju izvesne prednosti u odnosu na kiselomlečne proizvode, jer je pH vrednost sireva viša od odgovarajuće pH vrednosti kiselomlečnih proizvoda, što omogućava znatno duže preživljavanje bakterija, tako da se u siru i posle osam meseci zrenja nalazi 3 x 108 živih ćelija bakterija sa probiotskim dejstvom.
Кључне речи:
perspektive razvoja / probiotici / sirИзвор:
Journal of Scientific Agricultural Research, 2000, 61, 1-2, 239-255Издавач:
- Savez poljoprivrednih inženjera i tehničara, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Pudja, Predrag PY - 2000 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/262 AB - The analyses of world industrial cheesemaking, as well as, the relation between industrial and farmhouse cheese production procedures are presented in this paper. Strategic guide-lines of cheesemaking development, such as efficiency and consistency of production, maximum yield, overall processing standardization, and also defining special requests pertained to cheese functionality: rheological properties of cheese, melted cheese and cheese flavors are discussed. Health security and nutritive factors of processing and consumption were analyzed. Cheeses, as a friendly environment for bacteria with a probiotic activity, extend certain advantages compared to fermented milk products, due to a higher cheese pH than a corresponding pH value of fermented milk products. Higher pH values provide remarkably longer survival of bacteria, so that even after eight months of cheese ripening, the count of viable cells yields 3x108 0F probiotic strains. AB - U radu je prikazana analiza industrijskog razvoja sirarstva u svetu i veza između zanatskog i industrijskog načina rada. Razmatrani su strateški pravci razvoja sirarstva, kao što su efikasnost i konzistentnost proizvodnje, postizanje maksimalnog randmana, sveobuhvatna standardizacija proizvodnje, kao i definisanje posebnih zahteva u pogledu funkcionalnosti sireva: reoloških karakteristika sirnog testa, rastopljenog sirnog testa i ukusa sireva. Analiziran je zdravstveno bezbednosni i nutritivni faktor proizvodnje i potrošnje sireva. Sirevi, kao sredina za razvoj bakterija sa probiotskim dejstvom, pružaju izvesne prednosti u odnosu na kiselomlečne proizvode, jer je pH vrednost sireva viša od odgovarajuće pH vrednosti kiselomlečnih proizvoda, što omogućava znatno duže preživljavanje bakterija, tako da se u siru i posle osam meseci zrenja nalazi 3 x 108 živih ćelija bakterija sa probiotskim dejstvom. PB - Savez poljoprivrednih inženjera i tehničara, Beograd T2 - Journal of Scientific Agricultural Research T1 - Prospects of cheese production T1 - Perspektive razvoja sirarstva EP - 255 IS - 1-2 SP - 239 VL - 61 UR - https://hdl.handle.net/21.15107/rcub_agrospace_262 ER -
@article{ author = "Pudja, Predrag", year = "2000", abstract = "The analyses of world industrial cheesemaking, as well as, the relation between industrial and farmhouse cheese production procedures are presented in this paper. Strategic guide-lines of cheesemaking development, such as efficiency and consistency of production, maximum yield, overall processing standardization, and also defining special requests pertained to cheese functionality: rheological properties of cheese, melted cheese and cheese flavors are discussed. Health security and nutritive factors of processing and consumption were analyzed. Cheeses, as a friendly environment for bacteria with a probiotic activity, extend certain advantages compared to fermented milk products, due to a higher cheese pH than a corresponding pH value of fermented milk products. Higher pH values provide remarkably longer survival of bacteria, so that even after eight months of cheese ripening, the count of viable cells yields 3x108 0F probiotic strains., U radu je prikazana analiza industrijskog razvoja sirarstva u svetu i veza između zanatskog i industrijskog načina rada. Razmatrani su strateški pravci razvoja sirarstva, kao što su efikasnost i konzistentnost proizvodnje, postizanje maksimalnog randmana, sveobuhvatna standardizacija proizvodnje, kao i definisanje posebnih zahteva u pogledu funkcionalnosti sireva: reoloških karakteristika sirnog testa, rastopljenog sirnog testa i ukusa sireva. Analiziran je zdravstveno bezbednosni i nutritivni faktor proizvodnje i potrošnje sireva. Sirevi, kao sredina za razvoj bakterija sa probiotskim dejstvom, pružaju izvesne prednosti u odnosu na kiselomlečne proizvode, jer je pH vrednost sireva viša od odgovarajuće pH vrednosti kiselomlečnih proizvoda, što omogućava znatno duže preživljavanje bakterija, tako da se u siru i posle osam meseci zrenja nalazi 3 x 108 živih ćelija bakterija sa probiotskim dejstvom.", publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd", journal = "Journal of Scientific Agricultural Research", title = "Prospects of cheese production, Perspektive razvoja sirarstva", pages = "255-239", number = "1-2", volume = "61", url = "https://hdl.handle.net/21.15107/rcub_agrospace_262" }
Pudja, P.. (2000). Prospects of cheese production. in Journal of Scientific Agricultural Research Savez poljoprivrednih inženjera i tehničara, Beograd., 61(1-2), 239-255. https://hdl.handle.net/21.15107/rcub_agrospace_262
Pudja P. Prospects of cheese production. in Journal of Scientific Agricultural Research. 2000;61(1-2):239-255. https://hdl.handle.net/21.15107/rcub_agrospace_262 .
Pudja, Predrag, "Prospects of cheese production" in Journal of Scientific Agricultural Research, 61, no. 1-2 (2000):239-255, https://hdl.handle.net/21.15107/rcub_agrospace_262 .