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https://doi.org/10.15567/mljekarstvo.2016.0203

The effects spicing on quality of mozzarella cheese

G. Akarca ; Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03100, Afyonkarahisar, Turkey
A. Çağlar ; Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03100, Afyonkarahisar, Turkey
O. Tomar ; Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03100, Afyonkarahisar, Turkey

Puni tekst: engleski, pdf (202 KB) str. 112-121 preuzimanja: 540* citiraj
APA 6th Edition
Akarca, G., Çağlar, A. i Tomar, O. (2016). The effects spicing on quality of mozzarella cheese. Mljekarstvo, 66 (2), 112-121. https://doi.org/10.15567/mljekarstvo.2016.0203
MLA 8th Edition
Akarca, G., et al. "The effects spicing on quality of mozzarella cheese." Mljekarstvo, vol. 66, br. 2, 2016, str. 112-121. https://doi.org/10.15567/mljekarstvo.2016.0203. Citirano 26.06.2019.
Chicago 17th Edition
Akarca, G., A. Çağlar i O. Tomar. "The effects spicing on quality of mozzarella cheese." Mljekarstvo 66, br. 2 (2016): 112-121. https://doi.org/10.15567/mljekarstvo.2016.0203
Harvard
Akarca, G., Çağlar, A., i Tomar, O. (2016). 'The effects spicing on quality of mozzarella cheese', Mljekarstvo, 66(2), str. 112-121. doi: https://doi.org/10.15567/mljekarstvo.2016.0203
Vancouver
Akarca G, Çağlar A, Tomar O. The effects spicing on quality of mozzarella cheese. Mljekarstvo [Internet]. 2016 [pristupljeno 26.06.2019.];66(2):112-121. doi: https://doi.org/10.15567/mljekarstvo.2016.0203
IEEE
G. Akarca, A. Çağlar i O. Tomar, "The effects spicing on quality of mozzarella cheese", Mljekarstvo, vol.66, br. 2, str. 112-121, 2016. [Online]. doi: https://doi.org/10.15567/mljekarstvo.2016.0203

Sažetak
In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation index, total aerobic mesophilic bacteria, coliform bacteria, coagulase positive staphylococci, lactic acid bacteria, species of Lactococcus bacteria, proteolytic bacteria, lipolytic bacteria and mold /yeast count were examined on 0, 5, 15,21 and 28 days after storage. Although L* (lightness) and a* (redness) values decreased during storage period, while moreover b* (yellowness) values increased. In addition acidity, dry matter and maturation index values increased during storage. Total aerobic mesophilic bacteria, lactic acid bacteria, Lactococcus spp., lipolytic bacteria and mold/ yeast counts decreased, but proteolytic bacteria count increased.

Ključne riječi
cheese; mozzarella; spices; ripening

Hrčak ID: 154733

URI
https://hrcak.srce.hr/154733

[hrvatski]

Posjeta: 796 *