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The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

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2018
Authors
Miloradović, Zorana
Šmigić, Nada
Djekić, Ilija
Tomašević, Igor
Kljajević, Nemanja
Nedeljković, Aleksandar
Miočinović, Jelena
Article (Published version)
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Abstract
Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.
Source:
International Dairy Journal, 2018, 79, 24-32
Publisher:
  • Elsevier Sci Ltd, Oxford
Funding / projects:
  • Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)

DOI: 10.1016/j.idairyj.2017.11.010

ISSN: 0958-6946

WoS: 000424931800004

Scopus: 2-s2.0-85039804676
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URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4751
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  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

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