Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/9355
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dc.contributor.authorIličić (Panić), Mirelaen_US
dc.contributor.authorMilanović, Spasenijaen_US
dc.contributor.authorCarić, Marijanaen_US
dc.contributor.authorKanurić (Duraković), Katarinaen_US
dc.contributor.authorVukić, Vladimiren_US
dc.contributor.authorVukić (Hrnjez), Dajanaen_US
dc.contributor.authorRanogajec, Marjanen_US
dc.date.accessioned2019-09-30T09:15:20Z-
dc.date.available2019-09-30T09:15:20Z-
dc.date.issued2012-12-01-
dc.identifier.issn14507188en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/9355-
dc.description.abstractVolatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used.en_US
dc.language.isoenen_US
dc.publisherNovi Sad: University of Novi Sad, Faculty of Technology, Novi Saden_US
dc.relation.ispartofActa Periodica Technologicaen_US
dc.titleVolatile compounds of functional dairy productsen_US
dc.typeArticleen_US
dc.identifier.doi10.2298/APT1243011I-
dc.identifier.scopus2-s2.0-84873573621-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84873573621-
dc.description.versionPublisheden_US
dc.relation.lastpage19en_US
dc.relation.firstpage11en_US
dc.relation.volume43en_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.orcid0000-0003-4762-2897-
crisitem.author.orcid0000-0003-2447-8781-
crisitem.author.orcid0000-0002-5712-7251-
crisitem.author.orcid0000-0002-9768-1900-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
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