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

https://hrcak.srce.hr/115928

Datum izdavanja:

2.1.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.814 *