TY  - JOUR
AU  - Djerovski, Jelena
AU  - Pudja, Predrag
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo
AU  - Martinović, Maja
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1552
AB  - UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus was high (> 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probitic bacteria may improve sensory, particularly flavour UF cheese characteristics.
AB  - Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri. Kontrolni sir, sir A, proizveden je, prema standardnom postupku proizvodnje, dok je kod eksperimentalnog sira, sira B pored osnovnog startera, kao dopunski starter korišćena probiotska kultura koji sadrži Lb. acidophilus i Bifidobacterium sp. Hemijski sastav i pH vrednost se ne razlikuju značajno između ispitivanih sireva. Broj starter bakterija se zadržava na visokom nivou kod oba sira tokom ispitivanog perioda. Kod sira B broj Lb. acidophilus se zadržava na visokom nivou {> 7 log cfu/g) tokom čitavog ispitivanog perioda, što je neophodno za postizanje pozffivnih efekata na zdravlje potrošača. Bifidobacterium sp. u toku prvih 10 dana ostaje na visokom nivou, a zatim opada i do kraja ispitivanog perioda ostaje na nivou 6 log cfu/g. Senzorna ocena sira B (oko 90% od max. kvaliteta) je znatno povoljnija u odnosu na kontrolni sir A (oko 70% max. kvaliteta), što upućuje na zaključak da se korišćenjem probiotskih bakterija ostvaruje poboljšanje senzornih karakteristika sireva proizvedenih od UF mleka, posebno u pogledu ukusa i mirisa.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The ripening of uf white brined cheeses made with probiotic culture
T1  - Zrenje sireva od UF mleka sa probiotskim kulturama
EP  - 80
IS  - 1-2
SP  - 76
VL  - 18
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1552
ER  - 

@article{
author = "Djerovski, Jelena and Pudja, Predrag and Radulović, Zorica and Obradović, Dragojlo and Martinović, Maja",
year = "2007",
abstract = "UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus was high (> 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probitic bacteria may improve sensory, particularly flavour UF cheese characteristics., Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri. Kontrolni sir, sir A, proizveden je, prema standardnom postupku proizvodnje, dok je kod eksperimentalnog sira, sira B pored osnovnog startera, kao dopunski starter korišćena probiotska kultura koji sadrži Lb. acidophilus i Bifidobacterium sp. Hemijski sastav i pH vrednost se ne razlikuju značajno između ispitivanih sireva. Broj starter bakterija se zadržava na visokom nivou kod oba sira tokom ispitivanog perioda. Kod sira B broj Lb. acidophilus se zadržava na visokom nivou {> 7 log cfu/g) tokom čitavog ispitivanog perioda, što je neophodno za postizanje pozffivnih efekata na zdravlje potrošača. Bifidobacterium sp. u toku prvih 10 dana ostaje na visokom nivou, a zatim opada i do kraja ispitivanog perioda ostaje na nivou 6 log cfu/g. Senzorna ocena sira B (oko 90% od max. kvaliteta) je znatno povoljnija u odnosu na kontrolni sir A (oko 70% max. kvaliteta), što upućuje na zaključak da se korišćenjem probiotskih bakterija ostvaruje poboljšanje senzornih karakteristika sireva proizvedenih od UF mleka, posebno u pogledu ukusa i mirisa.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The ripening of uf white brined cheeses made with probiotic culture, Zrenje sireva od UF mleka sa probiotskim kulturama",
pages = "80-76",
number = "1-2",
volume = "18",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1552"
}

Djerovski, J., Pudja, P., Radulović, Z., Obradović, D.,& Martinović, M.. (2007). The ripening of uf white brined cheeses made with probiotic culture. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 18(1-2), 76-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1552

Djerovski J, Pudja P, Radulović Z, Obradović D, Martinović M. The ripening of uf white brined cheeses made with probiotic culture. in Prehrambena industrija - mleko i mlečni proizvodi. 2007;18(1-2):76-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1552 .

Djerovski, Jelena, Pudja, Predrag, Radulović, Zorica, Obradović, Dragojlo, Martinović, Maja, "The ripening of uf white brined cheeses made with probiotic culture" in Prehrambena industrija - mleko i mlečni proizvodi, 18, no. 1-2 (2007):76-80,
https://hdl.handle.net/21.15107/rcub_agrospace_1552 .