prikaz prve stranice dokumenta Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
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Scientific paper - Original scientific paper
Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
Journal of food composition and analysis, 46 (2016); 70-77. https://doi.org/10.1016/j.jfca.2015.11.007
Lešić, Tina; Pleadin, Jelka; Krešić, Greta; Vahčić, Nada; Markov, Ksenija; Vrdoljak, Marija; Frece, Jadranka

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Lešić, T., Pleadin, J., Krešić, G., Vahčić, N., Markov, K., Vrdoljak, M. & Frece, J. (2016). Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack. Journal of food composition and analysis, 46., 70-77. doi: 10.1016/j.jfca.2015.11.007

Lešić, Tina, et al. "Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack." Journal of food composition and analysis, vol. 46, 2016, pp. 70-77. https://doi.org/10.1016/j.jfca.2015.11.007

Lešić, Tina, Jelka Pleadin, Greta Krešić, Nada Vahčić, Ksenija Markov, Marija Vrdoljak and Jadranka Frece. "Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack." Journal of food composition and analysis 46 (2016): 70-77. https://doi.org/10.1016/j.jfca.2015.11.007

Lešić, T., et al. (2016) 'Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack', Journal of food composition and analysis, 46, pp. 70-77. doi: 10.1016/j.jfca.2015.11.007

Lešić T, Pleadin J, Krešić G, Vahčić N, Markov K, Vrdoljak M, and sur.. Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack. Journal of food composition and analysis [Internet]. 2016 [cited 2024 November 20];46:70-77. doi: 10.1016/j.jfca.2015.11.007

T. Lešić, et al., "Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack", Journal of food composition and analysis, vol. 46, pp. 70-77, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:023995. [Accessed: 20 November 2024]

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Metadata
Title (english)Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
AuthorTina Lešić
AuthorJelka Pleadin
MBZ: 273891
AuthorGreta Krešić
MBZ: 226703
AuthorNada Vahčić
MBZ: 125475
AuthorKsenija Markov
MBZ: 132383
AuthorMarija Vrdoljak
MBZ: 375001
AuthorJadranka Frece
MBZ: 227625
Author's institutionUniversity of Rijeka
Faculty of Medicine
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: ‘‘sir iz mišine’’) were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow (n = 20) and sheep (n = 20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures (Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly (p < 0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups (p > 0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion (p < 0.05) of polyunsaturated fatty acids in the finished sheep’s milk cheese (2.58–2.97%) in comparison to the cow’s milk cheese (1.93–2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleJournal of food composition and analysis
Numberingvol. 46, pp. 70-77
p-ISSN0889-1575
DOIhttps://doi.org/10.1016/j.jfca.2015.11.007
URN:NBNurn:nbn:hr:184:023995
Publication2016
Document URLhttp://bib.irb.hr/788712
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2022-02-10 11:49:22