TY  - JOUR
AU  - Radulovic, Zorica
AU  - Paunovic, Dusanka
AU  - Miocinovic, Jelena
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S2212429223006302
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6411
AB  - The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese
SP  - 102979
VL  - 55
DO  - 10.1016/j.fbio.2023.102979
ER  - 

@article{
author = "Radulovic, Zorica and Paunovic, Dusanka and Miocinovic, Jelena and Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja",
year = "2023",
abstract = "The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese",
pages = "102979",
volume = "55",
doi = "10.1016/j.fbio.2023.102979"
}

Radulovic, Z., Paunovic, D., Miocinovic, J., Satric, A., Miloradovic, Z., Mirkovic, M.,& Mirkovic, N.. (2023). The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience, 55, 102979.
https://doi.org/10.1016/j.fbio.2023.102979

Radulovic Z, Paunovic D, Miocinovic J, Satric A, Miloradovic Z, Mirkovic M, Mirkovic N. The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience. 2023;55:102979.
doi:10.1016/j.fbio.2023.102979 .

Radulovic, Zorica, Paunovic, Dusanka, Miocinovic, Jelena, Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese" in Food Bioscience, 55 (2023):102979,
https://doi.org/10.1016/j.fbio.2023.102979 . .