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https://doi.org/10.15567/mljekarstvo.2019.0102

Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)

Ante Rako   ORCID icon orcid.org/0000-0002-4555-9268 ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split, Croatia
Milna Tudor Kalit   ORCID icon orcid.org/0000-0001-8162-8390 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, Zagreb, Croatia
Zorica Rako ; Split-Dalmatia County, Administrative Department of Economy, EU Funds and Agriculture, Domovinskog Rata 2, Split, Croatia
Denis Petrović ; Antuna Stipančića 15, Zagreb, Croatia
Samir Kalit   ORCID icon orcid.org/0000-0003-1460-2072 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, Zagreb, Croatia

Puni tekst: engleski, pdf (284 KB) str. 21-29 preuzimanja: 94* citiraj
APA 6th Edition
Rako, A., Tudor Kalit, M., Rako, Z., Petrović, D. i Kalit, S. (2019). Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine). Mljekarstvo, 69 (1), 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
MLA 8th Edition
Rako, Ante, et al. "Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)." Mljekarstvo, vol. 69, br. 1, 2019, str. 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102. Citirano 22.09.2019.
Chicago 17th Edition
Rako, Ante, Milna Tudor Kalit, Zorica Rako, Denis Petrović i Samir Kalit. "Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)." Mljekarstvo 69, br. 1 (2019): 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
Harvard
Rako, A., et al. (2019). 'Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)', Mljekarstvo, 69(1), str. 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
Vancouver
Rako A, Tudor Kalit M, Rako Z, Petrović D, Kalit S. Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine). Mljekarstvo [Internet]. 2019 [pristupljeno 22.09.2019.];69(1):21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
IEEE
A. Rako, M. Tudor Kalit, Z. Rako, D. Petrović i S. Kalit, "Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)", Mljekarstvo, vol.69, br. 1, str. 21-29, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0102
Puni tekst: hrvatski, pdf (284 KB) str. 21-29 preuzimanja: 73* citiraj
APA 6th Edition
Rako, A., Tudor Kalit, M., Rako, Z., Petrović, D. i Kalit, S. (2019). Utjecaj kemijskog sastava i proteolize na teksturne karakteristike sira iz mišine. Mljekarstvo, 69 (1), 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
MLA 8th Edition
Rako, Ante, et al. "Utjecaj kemijskog sastava i proteolize na teksturne karakteristike sira iz mišine." Mljekarstvo, vol. 69, br. 1, 2019, str. 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102. Citirano 22.09.2019.
Chicago 17th Edition
Rako, Ante, Milna Tudor Kalit, Zorica Rako, Denis Petrović i Samir Kalit. "Utjecaj kemijskog sastava i proteolize na teksturne karakteristike sira iz mišine." Mljekarstvo 69, br. 1 (2019): 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
Harvard
Rako, A., et al. (2019). 'Utjecaj kemijskog sastava i proteolize na teksturne karakteristike sira iz mišine', Mljekarstvo, 69(1), str. 21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
Vancouver
Rako A, Tudor Kalit M, Rako Z, Petrović D, Kalit S. Utjecaj kemijskog sastava i proteolize na teksturne karakteristike sira iz mišine. Mljekarstvo [Internet]. 2019 [pristupljeno 22.09.2019.];69(1):21-29. https://doi.org/10.15567/mljekarstvo.2019.0102
IEEE
A. Rako, M. Tudor Kalit, Z. Rako, D. Petrović i S. Kalit, "Utjecaj kemijskog sastava i proteolize na teksturne karakteristike sira iz mišine", Mljekarstvo, vol.69, br. 1, str. 21-29, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0102

Sažetak
The objective of this study was to determine the effect of composition and proteolysis on textural characteristics of Croatian cheese in a lamb skin sack (Sir iz mišine) over a ripening period of 30 days. Ten ovine milk cheese batches were manufactured according to the traditional manufacturing procedures. The content of total solids, fat, proteins (P<0.05) and salt (P<0.01) significantly increased during cheese ripening. Results of this research showed that αs1-casein hydrolysed more rapid in comparison to the β-casein. An extensive and significant (P<0.05) degradation of αs1-casein was accompanied by significant (P<0.05) accumulation of αs1-I-casein. Although β-casein degradation occurred in cheese to a moderate degree, these changes were not statistically significant. However, the level of γ-casein increased significantly (P<0.01) in cheese throughout ripening. Due to the extensive proteolysis, both TCA-SN (P<0.01) and WSN (P<0.05) significantly increased throughout ripening time. Results showed significant decrease (P<0.05) in hardness, cohesiveness and springiness during cheese ripening along with progress of proteolysis. Weakening effect of caseinolysis predominated over the strengthening effect of moisture loss in the texture development of cheese, which could be attributed to the specific conditions in the animal skin sack during ripening.

Ključne riječi
cheese in a lamb skin sack; proteolysis; texture; cheese ripening

Hrčak ID: 213418

URI
https://hrcak.srce.hr/213418

[hrvatski]

Posjeta: 304 *