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dc.creatorSatric, Ana
dc.creatorMiloradovic, Zorana
dc.creatorMirkovic, Milica
dc.creatorMirkovic, Nemanja
dc.creatorMiocinovic, Jelena
dc.date.accessioned2023-01-04T08:36:30Z
dc.date.available2023-01-04T08:36:30Z
dc.date.issued2023
dc.identifier.issn0026-704X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/6242
dc.description.abstractThe purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.
dc.languageEnglish
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceMljekarstvo
dc.sourceMljekarstvo
dc.subjectcharacteristics comparison
dc.subjectKačkavalj cheese
dc.subjectmicrobiological characteristics
dc.subjectproteolysis
dc.subjectregulatory compliance
dc.titleQuality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment
dc.typearticleen
dc.rights.licenseBY-NC
dc.citation.epage49
dc.citation.issue1
dc.citation.rankM23~
dc.citation.spage38
dc.citation.volume73
dc.identifier.doi10.15567/mljekarstvo.2023.0105
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/24269/bitstream_24269.pdf
dc.type.versionpublishedVersion


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Приказ основних података о документу