Izvorni znanstveni članak
Sensory properties of dairy products based on fresh cheese and fruit
; Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
Milica Vilušić ; Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
Mirela Moranjak ; Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
Fermented dairy products are the favorite food of most consumers of all ages. To increase nutritional value, many fermented dairy products are mixed with grains and other additives. Fresh cheeses can be mixed with canned or dried vegetables and fruits and spices. The aim of the work was to produce a cheese dessert with different fruits in order to bring this product closer to the younger population, especially children. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and partially skimmed milk (1.5% milk fat). The obtained fresh cheese was mixed with compote fruit pineapple, peach and pear, in order to obtain the cheese dessert. Poppy, peach and poppy compositions were used as fruit additives. The sensory properties of the cheese dessert were evaluated by a group of 15 analysts. Dessert samples were evaluated after 1, 5 and 10 day of storage.
Samples of fermented dairy products from the milk with 1.5% milk fat had a better consistency, pronounced aroma and a fuller taste during the storage.
Sensory properties of the dairy products based on fresh cheese and pineapple were most pro-nounced, with the sum of points ranging from 18.15 to 19.65, compared to the addition of peach and pear. Statistically analysis showed that the best samples were based on fresh cheese and pineapple.
Posjeta: 801 *