The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses
The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consum...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001098120/Details |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 70 (2020), 1 ; str. 28-39 |
| Glavni autori: | Bielecka, Marika (Author), Cichosz, Grażyna |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0103 Hrčak |
| LEADER | 03420naa a22003614i 4500 | ||
|---|---|---|---|
| 001 | NSK01001098120 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20210519102818.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 210419s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.15567/mljekarstvo.2020.0103 | |
| 035 | |a (HR-ZaNSK)001098120 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 636/639 |2 2011 | |
| 100 | 1 | |a Bielecka, Marika |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 4 | |a The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses |h [Elektronička građa] / |c Marika Bielecka, Grażyna Cichosz. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 63 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products. | ||
| 520 | |a Tržište sireva sa zrenjem brzo raste i izrazito je kompetitivno. Proizvođači mliječnih proizvoda proširili su svoj asortiman na proizvode slične siru koji sadrže zamjene za mliječnu mast. Takvi proizvodi postaju sve popularniji kako među proizvođačima hrane, tako među potrošačima koji su u potrazi za jeftinijim zamjenama za sir. Mast određuje senzorska svojstva sira. Međutim, senzorska kvaliteta sira može se modificirati i primjenom pomoćnih starter kultura. U ovom istraživanju ispitivan je utjecaj uporabe palminog ulja kao zamjene za mliječnu mast i soja Lactobacillus paracasei LPC-37 kao pomoćne starter kulture na senzorska svojstva nizozemskog tipa sira te zamjena za sir tijekom razdoblja zrenja. Svim uzorcima određivan je kemijski sastav, sadržaj hlapivih sastojaka i boja. Zamjena mliječne masti palminim uljem uzrokovala je razlike u senzorskom profilu i boji zamjena za sir te je smanjila senzorsku kvalitetu ovih proizvoda. Međutim, dodatak soja L. paracasei LPC-37 poboljšao je senzorska svojstva zamjena za sir. | ||
| 653 | 0 | |a Sir |a Senzorska svojstva |a Okus |a Boja |a Palmino ulje |a Lactobacillus paracasei LPC-37 | |
| 700 | 1 | |a Cichosz, Grażyna |4 aut | |
| 773 | 0 | |t Mljekarstvo.com |x 1846-4025 |g 70 (2020), 1 ; str. 28-39 |w nsk.(HR-ZaNSK)000625306 | |
| 981 | |b Be2020 |b B02/20 | ||
| 998 | |b dalo2105 | ||
| 856 | 4 | 0 | |u https://doi.org/10.15567/mljekarstvo.2020.0103 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/231951 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |