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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 id orcid.org/0000-0002-4555-9268 ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split, Croatia
Milna Tudor Kalit orcid id 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 id orcid.org/0000-0003-1460-2072 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, Zagreb, Croatia


Puni tekst: hrvatski pdf 284 Kb

str. 21-29

preuzimanja: 456

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Puni tekst: engleski pdf 284 Kb

str. 21-29

preuzimanja: 508

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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

Datum izdavanja:

20.12.2018.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.118 *