Skoči na glavni sadržaj

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 68 No. 1, 2018.

Izvorni znanstveni članak

https://doi.org/10.15567/mljekarstvo.2018.0105

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Miroljub Barać ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia
Mirjana Kresojević ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia
Bojana Špirović-Trifunović ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia
Mirjana Pešić ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia
Tanja Vučić ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia
Aleksandar Kostić ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia
Saša Despotović ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11000 Belgrade, Serbia

Puni tekst: engleski pdf 182 Kb

str. 37-45

preuzimanja: 1.593

citiraj

Sažetak

This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.

Ključne riječi

white cheese; fatty acid profile; mineral content

Hrčak ID:

192298

URI

https://hrcak.srce.hr/192298

Datum izdavanja:

10.1.2018.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.656 *