TY  - JOUR
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Miloradović, Zorana
AU  - Trpković, Goran
AU  - Pesić-Mikulec, Dragana
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2833
AB  - The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening
EP  - 135
IS  - 2
SP  - 126
VL  - 62
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2833
ER  - 

@article{
author = "Miočinović, Jelena and Radulović, Zorica and Miloradović, Zorana and Trpković, Goran and Pesić-Mikulec, Dragana and Pavlović, Vladimir and Pudja, Predrag",
year = "2012",
abstract = "The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening",
pages = "135-126",
number = "2",
volume = "62",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2833"
}

Miočinović, J., Radulović, Z., Miloradović, Z., Trpković, G., Pesić-Mikulec, D., Pavlović, V.,& Pudja, P.. (2012). Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. in Mljekarstvo
Croatian Dairy Union., 62(2), 126-135.
https://hdl.handle.net/21.15107/rcub_agrospace_2833

Miočinović J, Radulović Z, Miloradović Z, Trpković G, Pesić-Mikulec D, Pavlović V, Pudja P. Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. in Mljekarstvo. 2012;62(2):126-135.
https://hdl.handle.net/21.15107/rcub_agrospace_2833 .

Miočinović, Jelena, Radulović, Zorica, Miloradović, Zorana, Trpković, Goran, Pesić-Mikulec, Dragana, Pavlović, Vladimir, Pudja, Predrag, "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening" in Mljekarstvo, 62, no. 2 (2012):126-135,
https://hdl.handle.net/21.15107/rcub_agrospace_2833 .