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Izvorni znanstveni članak
Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese
Marijana Blažić
Blaženka Kos
orcid.org/0000-0003-1711-316X
; Prehrambeno- biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Carlos A. Zalazar
Susana Bernal
Carlos Meinardi
Bojan Matijević
| Puni tekst: hrvatski, pdf (629 KB) | str. 291-300 | citiraj | |
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APA 6th Edition Blažić, M., Kos, B., Zalazar, C.A., Bernal, S., Meinardi, C. i Matijević, B. (2011). Utjecaj dodatka probiotičkih kultura na svojstva polutvrdog ovčjeg sira. Mljekarstvo, 61 (4), 291-300. Preuzeto s https://hrcak.srce.hr/75424 MLA 8th Edition Blažić, Marijana, et al. "Utjecaj dodatka probiotičkih kultura na svojstva polutvrdog ovčjeg sira." Mljekarstvo, vol. 61, br. 4, 2011, str. 291-300. https://hrcak.srce.hr/75424. Citirano 26.01.2021. Chicago 17th Edition Blažić, Marijana, Blaženka Kos, Carlos A. Zalazar, Susana Bernal, Carlos Meinardi i Bojan Matijević. "Utjecaj dodatka probiotičkih kultura na svojstva polutvrdog ovčjeg sira." Mljekarstvo 61, br. 4 (2011): 291-300. https://hrcak.srce.hr/75424 Harvard Blažić, M., et al. (2011). 'Utjecaj dodatka probiotičkih kultura na svojstva polutvrdog ovčjeg sira', Mljekarstvo, 61(4), str. 291-300. Preuzeto s: https://hrcak.srce.hr/75424 (Datum pristupa: 26.01.2021.) Vancouver Blažić M, Kos B, Zalazar CA, Bernal S, Meinardi C, Matijević B. Utjecaj dodatka probiotičkih kultura na svojstva polutvrdog ovčjeg sira. Mljekarstvo [Internet]. 2011 [pristupljeno 26.01.2021.];61(4):291-300. Dostupno na: https://hrcak.srce.hr/75424 IEEE M. Blažić, B. Kos, C.A. Zalazar, S. Bernal, C. Meinardi i B. Matijević, "Utjecaj dodatka probiotičkih kultura na svojstva polutvrdog ovčjeg sira", Mljekarstvo, vol.61, br. 4, str. 291-300, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/75424. [Citirano: 26.01.2021.] |
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Sažetak
Addition of probiotic bacteria into fermented milk beverages has been the subject of many studies, however, addition of these bacteria into cheeses, especially the ones made from ewe’s milk, has not been thoroughly investigated. Therefore, the aim of this study was to produce probiotic semi-hard ewe’s cheese with addition of probiotic strain Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5. Cheese ripening occurred during 45 days at 13 °C and 85 % of relative humidity. During that period, chemical parameters were determined and microbiological analysis of manufactured probiotic cheeses was performed. Addition of probiotic cultures did not significantly influence the chemical properties and microbiological quality of produced cheeses in comparison with the control cheeses without addition of probiotic cultures. Number of live probiotic bacteria remained at about 106-107 CFU/g of probiotic cheeses during 45 days of ripening, which was confirmed by RAPD method. Sensory properties of probiotic semi-hard ewe’s cheese with Bifidobacterium animalis subsp. lactis BB-12 were similar to those obtained for cheeses without addition of probiotic, while addition of Lactobacillus acidophilus LA-5 improved the taste of cheeses. Obtained results demonstrated that semi-hard ewe’s cheese can be an effective matrix for addition of probiotic cultures Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5.
Ključne riječi
probiotic; semi-hard ewe’s cheese; Bifidobacterium animalis subsp. lactis; Lactobacillus acidophilus; lactic acid bacteria
Hrčak ID: 75424
URI
https://hrcak.srce.hr/75424
Moj profil
Srce