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Prethodno priopćenje
Production optimization of probiotic soft cheese made from goat's and cow's milk
Ida Drgalić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Laboratorij za tehnologiju mlijeka i mliječnih proizvoda, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Rajka Božanić
Sandra Koruga
| Puni tekst: hrvatski, pdf (2 MB) | str. 107-118 | citiraj | |
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APA 6th Edition Drgalić, I., Tratnik, Lj., Božanić, R. i Koruga, S. (2006). Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka. Mljekarstvo, 56 (2), 107-118. Preuzeto s https://hrcak.srce.hr/4265 MLA 8th Edition Drgalić, Ida, et al. "Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka." Mljekarstvo, vol. 56, br. 2, 2006, str. 107-118. https://hrcak.srce.hr/4265. Citirano 11.08.2020. Chicago 17th Edition Drgalić, Ida, Ljubica Tratnik, Rajka Božanić i Sandra Koruga. "Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka." Mljekarstvo 56, br. 2 (2006): 107-118. https://hrcak.srce.hr/4265 Harvard Drgalić, I., et al. (2006). 'Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka', Mljekarstvo, 56(2), str. 107-118. Preuzeto s: https://hrcak.srce.hr/4265 (Datum pristupa: 11.08.2020.) Vancouver Drgalić I, Tratnik Lj, Božanić R, Koruga S. Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka. Mljekarstvo [Internet]. 2006 [pristupljeno 11.08.2020.];56(2):107-118. Dostupno na: https://hrcak.srce.hr/4265 IEEE I. Drgalić, Lj. Tratnik, R. Božanić i S. Koruga, "Optimiranje proizvodnje probiotičkog svježeg sira od kozjeg i kravljeg mlijeka", Mljekarstvo, vol.56, br. 2, str. 107-118, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/4265. [Citirano: 11.08.2020.] |
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Sažetak
The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers.
Ključne riječi
goat's and cow's milk; probiotic soft cheese
Hrčak ID: 4265
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