Izvorni znanstveni članak
Optimization of supstrate composition for the obtaining of Trappist cheese flavour
Jovica Hardi
; Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek
Sažetak
The paper describes the possibility of development of trappist cheese flavour on substrates which were formulated as model-systems and optimized (based on the results of preliminary investigations) to provide for the maximal activity of starter cultures. Six different compositions were prepared using powdered casein, powdered milk, ultrafiltrated concentrated milk, butter and water. All compositions were fortified with oligo and microelements and vitamin components, homogenized, sterilized and subjected to fermentation with two starter cultures for the industrial production of trappist cheese. Flavour was developed using individual model systems and each starter culture has been analysed by headspace technique of gas chromatography, and the cromatographic aroma profiles were statistically analyzed to compare the effectiveness of two starter cultures.
Ključne riječi
Trappist; cheese; supstrate composition; flavour
Hrčak ID:
105025
URI
Datum izdavanja:
1.9.1987.
Posjeta: 801 *