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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

Jelena Miocinovic   ORCID icon orcid.org/0000-0003-1634-0555 ; University of Belgrade, Institute of Food Technology and Biochemistry, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
Zorica Radulovic
Zorana Miloradovic
Goran Trpkovic
Dragana Pesic Mikulec
Vladimir Pavlovic
Predrag Pudja

Puni tekst: engleski, pdf (1 MB) str. 126-135 preuzimanja: 648* citiraj
APA 6th Edition
Miocinovic, J., Radulovic, Z., Miloradovic, Z., Trpkovic, G., Pesic Mikulec, D., Pavlovic, V. i Pudja, P. (2012). Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. Mljekarstvo, 62 (2), 126-135. Preuzeto s https://hrcak.srce.hr/83328
MLA 8th Edition
Miocinovic, Jelena, et al. "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening." Mljekarstvo, vol. 62, br. 2, 2012, str. 126-135. https://hrcak.srce.hr/83328. Citirano 17.05.2021.
Chicago 17th Edition
Miocinovic, Jelena, Zorica Radulovic, Zorana Miloradovic, Goran Trpkovic, Dragana Pesic Mikulec, Vladimir Pavlovic i Predrag Pudja. "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening." Mljekarstvo 62, br. 2 (2012): 126-135. https://hrcak.srce.hr/83328
Harvard
Miocinovic, J., et al. (2012). 'Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening', Mljekarstvo, 62(2), str. 126-135. Preuzeto s: https://hrcak.srce.hr/83328 (Datum pristupa: 17.05.2021.)
Vancouver
Miocinovic J, Radulovic Z, Miloradovic Z, Trpkovic G, Pesic Mikulec D, Pavlovic V i sur. Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. Mljekarstvo [Internet]. 2012 [pristupljeno 17.05.2021.];62(2):126-135. Dostupno na: https://hrcak.srce.hr/83328
IEEE
J. Miocinovic, et al., "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening", Mljekarstvo, vol.62, br. 2, str. 126-135, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/83328. [Citirano: 17.05.2021.]

Sažetak
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.

Ključne riječi
cheese; starter culture; microstructure; sensory properties

Hrčak ID: 83328

URI
https://hrcak.srce.hr/83328

[hrvatski]

Posjeta: 1.347 *