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

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Kremasti Cottage sir obogaćen s Lactobacillus GG

Ljubica Tratnik ; Faculty of Food Technology and Biotechnology University of University of Zagreb, Pierottijeva 6, 10000 Zagreb
Jagoda Šušković
Rajka Božanić
Blaženka Kos

Puni tekst: engleski, pdf (1 MB) str. 113-123 preuzimanja: 279* citiraj
APA 6th Edition
Tratnik, Lj., Šušković, J., Božanić, R. i Kos, B. (2000). Kremasti Cottage sir obogaćen s Lactobacillus GG. Mljekarstvo, 50 (2), 113-123. Preuzeto s
MLA 8th Edition
Tratnik, Ljubica, et al. "Kremasti Cottage sir obogaćen s Lactobacillus GG." Mljekarstvo, vol. 50, br. 2, 2000, str. 113-123. Citirano 22.05.2019.
Chicago 17th Edition
Tratnik, Ljubica, Jagoda Šušković, Rajka Božanić i Blaženka Kos. "Kremasti Cottage sir obogaćen s Lactobacillus GG." Mljekarstvo 50, br. 2 (2000): 113-123.
Tratnik, Lj., et al. (2000). 'Kremasti Cottage sir obogaćen s Lactobacillus GG', Mljekarstvo, 50(2), str. 113-123. Preuzeto s: (Datum pristupa: 22.05.2019.)
Tratnik Lj, Šušković J, Božanić R, Kos B. Kremasti Cottage sir obogaćen s Lactobacillus GG. Mljekarstvo [Internet]. 2000 [pristupljeno 22.05.2019.];50(2):113-123. Dostupno na:
Lj. Tratnik, J. Šušković, R. Božanić i B. Kos, "Kremasti Cottage sir obogaćen s Lactobacillus GG", Mljekarstvo, vol.50, br. 2, str. 113-123, 2000. [Online]. Dostupno na: [Citirano: 22.05.2019.]

Cottage cheese was produced from reconstituted skimmed milk powder Fermentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/100g. The Cottage cheese produced from the fresh skim milk was taken as a control. The dressings for salted and sweet Creamed Cottage cheese were made from commercial sour cream (12% fat) with salt (3%) and sucrose (25%) addition, respectively. Both kind of dressings are inoculated with probiotic bacterium Lactobacillus casei subsp. rhamnosus GG (Lactobacillus GG). The cheese grains and dressings with and without Lactobacillus GG bacteria, are mixed at 1:1 ratio. Addition of high level of Lactobacillus GG cells to salted or sweet Creamed Cottage cheese samples had no adverse effect on sensory criteria. During 14 days of storage at +8 °C, the sensory properties of all Creamed Cottage cheese samples were not changed substantially, while the viable count of Lactobacillus GG (CFU/g) was approximately doubled in both types of Creamed Cottage cheese.

Ključne riječi
Cottage cheese; composition; sensory evaluation; Lactobacillus GG; survival

Hrčak ID: 93268



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