The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains
Нема приказа
Аутори
Miočinović, JelenaRadulović, Zorica
Radovanović, Mira
Nedeljković, Aleksandar
Trpković, Goran
Paunović, Dušanka
Pudja, Predrag
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and c...heese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.
Кључне речи:
Lactic acid bacteria / Probiotics / Proteolysis / Sensory properties / White brined cheesesИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1298-1302Издавач:
- 6th Central European Congress on Food, CEFood 2012
Scopus: 2-s2.0-84926014423
Институција/група
Poljoprivredni fakultetTY - CONF AU - Miočinović, Jelena AU - Radulović, Zorica AU - Radovanović, Mira AU - Nedeljković, Aleksandar AU - Trpković, Goran AU - Paunović, Dušanka AU - Pudja, Predrag PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2742 AB - The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains EP - 1302 SP - 1298 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2742 ER -
@conference{ author = "Miočinović, Jelena and Radulović, Zorica and Radovanović, Mira and Nedeljković, Aleksandar and Trpković, Goran and Paunović, Dušanka and Pudja, Predrag", year = "2012", abstract = "The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains", pages = "1302-1298", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2742" }
Miočinović, J., Radulović, Z., Radovanović, M., Nedeljković, A., Trpković, G., Paunović, D.,& Pudja, P.. (2012). The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1298-1302. https://hdl.handle.net/21.15107/rcub_agrospace_2742
Miočinović J, Radulović Z, Radovanović M, Nedeljković A, Trpković G, Paunović D, Pudja P. The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1298-1302. https://hdl.handle.net/21.15107/rcub_agrospace_2742 .
Miočinović, Jelena, Radulović, Zorica, Radovanović, Mira, Nedeljković, Aleksandar, Trpković, Goran, Paunović, Dušanka, Pudja, Predrag, "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1298-1302, https://hdl.handle.net/21.15107/rcub_agrospace_2742 .