Stručni rad
Determination of the shelf-life of traditional fresh cheese
Vanja Sabljak
; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Katarina Lisak-Jakopović
orcid.org/0000-0002-8465-5551
; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Irena Barukčić
orcid.org/0000-0002-4322-2266
; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Anđelka Pejaković
; Poljoprivredna savjetodavna služba, Fra Andrije Kačića Miošića 9/III, 10000 Zagreb
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Sažetak
Traditional fresh cheese is a product obtained by heat coagulation of raw cow’s milk, which is sold exclusively at the markets. The aim
of this study was to determine the microbiological shelf life of fresh cheese to declare the product. Twelve samples of the fresh cheese from the family farms in the vicinity of Zagreb were analyzed. Microbiological and sensory analysis of cheese as well as acidity were determined first, third and sixth day of storage. Although, the acidity of the cheeses, as well as the sensory score were relatively good and stable throughout the storage period, the results of microbiological analyzes indicate unsatisfactory microbiological quality of cheese, and quickly decay. Based on microbiological analysis, it can be concluded that the durability of analyzed cheeses was only one day.
Ključne riječi
fresh cheese; microbiological quality; durability; sensory analysis
Hrčak ID:
115928
URI
Datum izdavanja:
2.1.2014.
Posjeta: 2.718 *