Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/4810
DC Field | Value | Language |
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dc.contributor.author | Šarić, Ljubiša | en |
dc.contributor.author | Šarić, Bojana | en |
dc.contributor.author | Mandić, Aljoša | en |
dc.contributor.author | Hadnađev, Miroslav | en |
dc.contributor.author | Gubić J. | en |
dc.contributor.author | Milovanović, Ivana | en |
dc.contributor.author | Tomić, Josif | en |
dc.date.accessioned | 2019-09-30T08:42:03Z | - |
dc.date.available | 2019-09-30T08:42:03Z | - |
dc.date.issued | 2016-03-01 | en |
dc.identifier.issn | 19585586 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/4810 | - |
dc.description.abstract | © 2015, INRA and Springer-Verlag France. Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg−1), magnesium (3.07 g.kg−1) and potassium (4.70 g.kg−1) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, α-lactalbumin, immunoglobulins and casein fractions. Palmitic (C16:0) and oleic fatty acids (C18:2 n9-cis) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 aw, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 ± 0.03, 4.80 ± 0.10 and 5.81 ± 0.11 log CFU.g−1, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market. | en |
dc.relation.ispartof | Dairy Science and Technology | en |
dc.title | Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture | en |
dc.type | Journal/Magazine Article | en |
dc.identifier.doi | 10.1007/s13594-015-0261-2 | en |
dc.identifier.scopus | 2-s2.0-84957567297 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84957567297 | en |
dc.relation.lastpage | 241 | en |
dc.relation.firstpage | 227 | en |
dc.relation.issue | 2 | en |
dc.relation.volume | 96 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0002-0055-5642 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications |
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