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Zrenje sireva od UF mleka sa probiotskim kulturama

dc.creatorDjerovski, Jelena
dc.creatorPudja, Predrag
dc.creatorRadulović, Zorica
dc.creatorObradović, Dragojlo
dc.creatorMartinović, Maja
dc.date.accessioned2020-12-17T19:04:20Z
dc.date.available2020-12-17T19:04:20Z
dc.date.issued2007
dc.identifier.issn0353-6564
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/1552
dc.description.abstractUF 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.en
dc.description.abstractSirevi 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.sr
dc.publisherUniverzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
dc.rightsopenAccess
dc.sourcePrehrambena industrija - mleko i mlečni proizvodi
dc.subjectUF cheesesen
dc.subjectprobiotic bacteriaen
dc.subjectcompositionen
dc.subjectproteolysisen
dc.subjectsirevi od UF mlekasr
dc.subjectprobiotske bakterijesr
dc.subjecthemijski sastavsr
dc.subjectproteolizasr
dc.titleThe ripening of uf white brined cheeses made with probiotic cultureen
dc.titleZrenje sireva od UF mleka sa probiotskim kulturamasr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage80
dc.citation.issue1-2
dc.citation.other18(1-2): 76-80
dc.citation.spage76
dc.citation.volume18
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/487/1549.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_1552
dc.identifier.rcubconv_2894
dc.type.versionpublishedVersion


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