prikaz prve stranice dokumenta Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
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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. i 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, str. 70-77. https://doi.org/10.1016/j.jfca.2015.11.007

Lešić, Tina, Jelka Pleadin, Greta Krešić, Nada Vahčić, Ksenija Markov, Marija Vrdoljak i 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, str. 70-77. doi: 10.1016/j.jfca.2015.11.007

Lešić T, Pleadin J, Krešić G, Vahčić N, Markov K, Vrdoljak M, i 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. [pristupljeno 14.05.2024.];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, str. 70-77, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:023995. [Citirano: 14.05.2024.]

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Podaci o radu
Naslov (engleski)Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack
AutorTina Lešić
AutorJelka Pleadin
MBZ: 273891
AutorGreta Krešić
MBZ: 226703
AutorNada Vahčić
MBZ: 125475
AutorKsenija Markov
MBZ: 132383
AutorMarija Vrdoljak
MBZ: 375001
AutorJadranka Frece
MBZ: 227625
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of food composition and analysis
Brojčani podacivol. 46, str. 70-77
p-ISSN0889-1575
DOIhttps://doi.org/10.1016/j.jfca.2015.11.007
URN:NBNurn:nbn:hr:184:023995
Datum objave publikacije2016
URL dokumentahttp://bib.irb.hr/788712
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-02-10 11:49:22