Skip to the main content

Food Technology and Biotechnology, Vol. 46 No. 3, 2008.

Review article

Oplemenjivanje okusa sira od soje

Naveed Ahmad ; College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China
Li Li ; College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China
Xiao-Quan Yang ; College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China
Zheng-Xiang Ning ; College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China
Muhammad Atif Randhawa ; University of Food Science and Technology, University of Agriculture Faisalabad, PK-38040 Faisalabad, Pakistan

Full text: english pdf 132 Kb

page 252-261

downloads: 6.238

cite

Abstract

U ovom su revijalnom prikazu navedene biokemijske i tehnološke sličnosti te razlike između sira od soje i sira tipa Cheddar. Tehnološki postupak proizvodnje sira od soje, te izgled, tekstura, okus, kemijska i biokemijska svojstva gotovog proizvoda, imaju sličnosti sa sirom tipa Cheddar. Proteini soje sadrže mnoge aminokiseline poput Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, itd., koje su prekurzori spojeva što daju okus siru, pa se pravilnim odabirom mikrobne kulture mogu dobro iskoristiti. S malom količinom soli, bez uporabe etanola, i uvođenjem starter-kultura kao što su Lactococcus lactis ssp. lactis (prijašnjeg naziva L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes i Lactococcus lactis ssp. cremoris može se bitno poboljšati okus sira od soje.

Keywords

sir od soje; starter-kulture; okus; aromatični spojevi; mliječno-kisele bakterije

Hrčak ID:

26374

URI

https://hrcak.srce.hr/26374

Publication date:

4.8.2008.

Article data in other languages: english

Visits: 7.762 *