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Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Author:
Tudor Kalit, Milna, Kalit, Samir, Delaš, Ivančica, Kelava, Nikolina, Karolyi, Danijel, Kaić, Dubravka, Vrdoljak, Marija, Havranek, Jasmina
Source:
International journal of dairy technology 2014 v.67 no.2 pp. 255-264
ISSN:
1364-727X
Subject:
cheese ripening, cheeses, free fatty acids, sensory properties, stearic acid
Abstract:
Croatian traditional cheese, which ripens in a lamb skin sack, was studied to determine compositional, biochemical and sensory changes over 60 days of ripening. The ripening time had a significant effect on the chemical, biochemical and sensory parameters, particularly on the medium‐ and long‐chain free fatty acids (P < 0.05) and total FFAs (P < 0.001). At the end of ripening palmitic, oleic and stearic acids were the predominant FFAs. Cheese ripened for more than 45 days was less acceptable to consumers as a consequence of extensive proteolysis and lipolysis. Therefore, ripening for more than 45 days, which is commonly practised by cheesemakers, is not recommended.
Agid:
376850