Pregledni rad
https://doi.org/10.15567/mljekarstvo.2016.0102
The use of spices in the production of traditional cheeses
Renata Josipović
; Zavod za javno zdravstvo Brodsko-posavske županije, Vladimira Nazora 2A, 35000 Slavonski Brod, Hrvatska
Ksenija Markov
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska
Jadranka Frece
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska
Damir Stanzer
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska
Ante Cvitković
; Sveučilište J.J. Strossmayera, Medicinski fakultet, Cara Hadrijana 10E, 31000 Osijek, Hrvatska
Jasna Mrvčić
orcid.org/0000-0001-8066-5851
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska
Sažetak
Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.
Ključne riječi
spices; cheese; antioxidant and antimicrobial activity
Hrčak ID:
151122
URI
Datum izdavanja:
14.1.2016.
Posjeta: 2.943 *