Review article

Nutritional properties of mediterranean cheeses

Jasmina Lukač Havranek orcid.org/0000-0002-2653-3505 ; Zavod za mljekarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10000 Zagreb
Mirza Hadžiosmanović
Dubravka Samaržija
Neven Antunac

Abstract

Glicolysis, proteolysis and lipolysis determine organoleptic quality and nutritive value of cheese. Generally, hard and semihard cheeses with long maturation time, posses have better digestibility, higher concentration of free amino acids and free fatty acids, of short and medium long chains. High concentration of Ca in cheese have a significant influence on formation and protection of bonds and teeth, as well as prevention of osteoporosis and hipertension. France, Italy and Spain are Mediterranean countries which have denoted world cheese making process. Most countries addapted their cheese production and technology process. Croatian Mediterranean cheeses are, in general, hard, high-fat sheep cheeses. Although they are high quality cheeses, only the Paški cheese have the epithet of world-wide known cheese.

Keywords

mediterranean cheese variety; nutritional properties

Hrčak ID:

93270

URI

https://hrcak.srce.hr/93270

Publication date:

4.5.2000.

Article data in other languages: croatian

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