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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 50 No. 2, 2000.

Pregledni rad

Nutritional properties of mediterranean cheeses

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

Puni tekst: hrvatski pdf 1.453 Kb

str. 141-150

preuzimanja: 2.600

citiraj

Sažetak

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.

Ključne riječi

mediterranean cheese variety; nutritional properties

Hrčak ID:

93270

URI

https://hrcak.srce.hr/93270

Datum izdavanja:

4.5.2000.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.885 *